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Oven Risotto with Kale Pesto

Claire Saffitz
  • 45 minutes
  • Serves 4

INGREDIENTS

3 tbsp

Chives, fresh

1

Garlic clove, small

1

Onion, medium

1 cup

Parsley, packed fresh leaves

2 cups

Tuscan kale, leaves

1 cup

Arborio rice

1

Kosher salt and freshly ground black pepper

4 tbsp

Olive oil

1/2 cup

Walnuts

2 tbsp

Butter, unsalted

3 oz

Parmesan

1/2 cup

White wine, dry