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Oven Risotto with Tuscan Kale Pesto

Camille Styles
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 cloves

Garlic

1

Onion

2 cups

Tuscan kale, leaves of

1 cup

Arborio rice

1

Salt & pepper

4 tbsp

Olive oil

1/2 cup

Walnuts

3 oz

Parmesan

1/2 cup

White wine, dry