Name: Oven Risotto with Kale Pesto
Cook time: 40 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: ½ 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; ½ 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 ounces Parmesan, finely grated (about 2 cups)

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Yossy Arefi

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

Recipe notes