Baked Risotto with Kale

Guido Pedrelli

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Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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Baked Risotto with Kale recipe

Baked Risotto with Kale

5 from 3 votes
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Servings: 4
Author: Guido Pedrelli

Ingredients

  • ½ cup walnuts coarsely chopped
  • 4 tablespoons olive oil
  • 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)

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 Tbsp. 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 the 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 Tbsp. oil, and ¼ cup cold water; process until smooth; season pesto with salt and pepper.
  • Set saucepan over medium heat. Add ¾ 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.
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One Response to “Baked Risotto with Kale”

  1. Mikey says:
    November 23, 2017 at 1:32 am

    This is a healthier alternative to cakes… I love how smooth risotto with kale when baked. It tastes yummy!

    Reply

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