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Active Time
40 minutes
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Total Time
45 minutes
Ingredients
4 Servings
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Step 2
Meanwhile, heat 2 tablespoons oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.
Step 3
Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
Step 4
Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.
Step 5
Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.
Nutrition Per Serving
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Reviews (8)
Back to TopThis recipe was easy to prepare, and served as a great GF Vegan dish. I used Mykonos plant based butter and did not include the cheese. Next time I’ll make a double portion of pesto include a little more in this dish and save The rest for zucchini noodles. The pesto was delicious, I had hazelnuts on hand and not walnuts, I was happy with the result. I used much more Kale then the recipe indicated, it was still creamy and rich.
rracklpier
Cleveland Heights Ohio
4/2/2020
我跟着菜谱除了一些再保险viewers below -- cut the cheese by almost half, used stock along with the water and added the zest of almost a whole lemon. The dish was 'fine' but not worth the effort vs. a simple risotto. For me, much of the flavor came from the cheese and butter - two ingredients I would cut if I made this again. Too many fat calories for a dish that is just 'fine'. Glad I tried it, bit i won't make it again.
efischer
New York City
9/17/2015
I enjoyed this risotto. I have a ton of kale from my CSA and this was a great use for it. I made it as described. I loved the easy risotto method. I'm going to try to use this for other risottos in the future. My rice was ready in 25 minutes in the oven. I had this for dinner last night and for lunch today. I thought that it was better on the second day.
kathryncrist
Frederick, MD
6/29/2015
Rather than a shortcut for risotto, this turned out to be a more complicated way of making rice pilaf. The flavors were okay - if I made this again I would add some lemon zest to the pesto or on top before serving for brightness.
shannion
Fashionable Ferndale
4/19/2015
I've been doing an experiment to see how many veggie dinners I can cook before my husband notices. This was only #2, but the response was, "It's good." Easy to make and very tasty. I followed it to a T and prepared it in my dutch oven which went easily from stovetop to oven. If you like roasted mushrooms, might make it even better sprinkled over the top. I'd make it again.
Allchy
Toronto, ON
3/14/2015
I made this last night, keeping the comments of the first reviewer in mind. First, the technique was really clever and took all the standing and stirring part out of making the risotto - when it came out of the oven it was just at the right point for the remaining water. I did substitute water for a low sodium broth and cut the cheese to about 3/4 of a cup. With the seasoned pesto, this was just the right level of saltiness. Easy, delicious, and definitely would make again.
vrishfish
new york, ny
2/23/2015
I made this for company the other night, and followed the recipe exactly. We both thought this risotto was delicious. The technique results in risotto that was perfectly cooked without the fuss of making it stove top, and in fact, with better results than I have ever has stove top. I think using water instead of broth keeps the saltiness to reasonable level since both the rice and the pesto are seasoned separately and there is quite a bit of cheese.
sweetkiwi
Flagstaff, AZ
2/23/2015
Maybe my expectations were too high because I used the beautiful Tuscan kale and abundance of Italian parsley & lemons from our garden & I went to the Italian market and got the good quality arborio rice. This was a great technique which I will repeat but this recipe was such a disappointment. 1 1/2 cups of Parmesan was way too much, I'm glad I tasted it before dumping in the whole amount. Maybe it would be better substituting broth for the water and lowering the cheese substantially. I usually can't get enough cheese.
NancyFMcCune
San Diego, CA
2/21/2015
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