Oven Risotto with Kale Pesto
Two Blue Lemons
Two Blue Lemons
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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 pepper
  • 1/2 cup dry white wine
  • 1 small garlic clove
  • 1 cup (packed) fresh parsley leaves
  • 3 tablespoons chopped fresh chives
  • 2 cups Tuscan kale leaves, divided
  • 2 tablespoons unsalted butter
  • 3 ounces Parmesan, finely grated (about 2 cups)

Instructions

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