This post is going to be offensive to anyone who believes in always doing things the right way and to people who like to stand in front of their hot stove stirring constantly on a hot summer’s day in a stuffy apartment. To the rest of you, I hope this shortcut risotto comes as a welcome respite to sweating for your dinner and a tip for how to eat kale without all the horrible tastes and textures that come with eating kale.
This is a super easy recipe that is a great after-work meal. It would have been even more super easy had I not managed to buy all of the ingredients except arborio rice, because who needs main ingredients anyway, and then gone back out to get it in an outfit that looked a lot like pajamas. Live and learn. I think it would also be a great dish for entertaining because, again, it’s easy, but it also looks so impressive because who isn’t impressed with risotto? You don’t have to tell anyone you made it in the oven.
The dish also looks great on a table because it’s a vibrant bright green. Which brings me to the kale. I don’t think I need to launch into another diatribe on kale, but my feelings for the leafy green are similar to my feelings about Brooklyn. I find it kind of annoying, overdone and honestly not great, but it’s growing on me a little. I wouldn’t say I hate it at this point but I also do not like it. That said, pesto is like the great equalizer. You can pretty much take any leafy green vegetable and blitz it up with a rich nut, olive oil and some cheese and you have the most delicious thing ever on your hands. A delicious thing made of kale.
I’d frankly never thought of putting pesto in risotto, but of course I just googled it and it’s very much a thing. I’m late to the party. Anyway, I was pleasantly surprised at how delicious a combination this was. If you’ve got a summer dinner party coming up or are just looking to eat a homemade meal after work and polish off the bottle of white wine you’ll “have to drink” after opening to cook with, this recipe is for you. Even if you hate kale.
Ingredients
- 1/2 cup walnuts, coarsely chopped, divided
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 cup arborio rice
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 small garlic clove
- 1 cup (packed) fresh parsley leaves
- 3 tablespoons chopped fresh chives
- 2 cups torn Tuscan kale leaves, divided
- 2 tablespoons unsalted butter
- 3 oz. Parmesan, finely grated (about 2 cups)
Instructions
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
- Meanwhile, heat 2 tablespoons of 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.
- 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).
- 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.
- 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.
Notes
https://www.thekitchenchronicles.com/2015/06/24/oven-roasted-risotto-with-kale-pesto/
