From Punk to Puttanesca
  • Recipes
    • Appetizers and Sides
    • Chicken, Beef, Pork
    • Cocktails and Wine
    • Seafood
    • Soups and Salads
    • Vegetarian
  • Inspiration
    • Cookbooks
    • Travel
    • Gadgets & Favorites
    • Everything Else…
  • Contact
  • Advertising

Oven Risotto with Kale

By Lois Richwine • February 9, 2015 • Holidays and Special Occasions, Recipes, Vegetarian
I adapted this recipe from Bon Appetit. I used pecans instead of walnuts and 1/2 of an onion, which I think is plenty for a cup of rice. This recipe is wonderful! You do not have to stand and stir and baby the rice into a creamy mixture, the oven does that. There are a few steps but this comes together quickly and easily. You could make the pesto way ahead and then put the rice together later. Dashiell’s friend Everett, (a great cook) and I were discussing this recipe and we both were quite skeptical about an oven risotto. Well, it fooled me. This is the perfect make ahead for your next dinner party!
Servings: 4

  • ½ cup pecans, coarsely chopped, divided
  • 4 tablespoons olive oil, divided
  • 1/2 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
  • 2 cups torn Tuscan kale leaves, divided
  • 2 tablespoons unsalted butter
  • 3 ounces Parmesan, finely grated (about 2 cups)

Preparation

45 min
  • Preheat oven to 350°. Toast pecans in a saucepan, 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 rice is still starchy in the center, 15–18 minutes (it should be undercooked).
  • Meanwhile, pulse garlic and half of toasted pecans in a food processor until very finely ground. Add parsley, 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 pecans and cheese.
Tweet
2
Chocolate Mousse
Grapefruit Pound Cake

About the Author

Lois Richwine

You Might Also Like

  • Salmon Mousse

  • Holiday Brie

  • Chocolate Mousse

  • Happy Holidays!

2 Comments

  • Reply Patricia Fraga February 10, 2015 at 2:18 pm

    Another delightful recipe! thanks for the posts, Lois.
    pf

    • Reply Lois Richwine November 16, 2015 at 4:47 pm

      Patricia, you are such a great cook, I really appreciate your comment!

Leave a Reply Cancel Reply

About

About

A restless appetite for finding new, beautiful, fascinating things – through cooking, travel, shopping, art, music and entertaining family and friends. Read more about me.

Lois Richwine

Follow

Popular Posts

Arugula Pizza

On August 18, 2009
01

Memorial Day

On May 25, 2009
02

Happy Birthday Dashiell!

On September 25, 2009
03

CATEGORIES

  • Architecture (3)
  • Cookbooks (11)
  • Everything Else… (11)
  • Gadgets & Favorites (4)
  • holiday (7)
  • Holidays (16)
    • Desserts (8)
  • Holidays and Special Occasions (16)
  • Recipes (42)
    • Appetizers and Sides (22)
    • Chicken, Beef, Pork (14)
    • Cocktails and Wine (5)
    • Seafood (8)
    • Soups and Salads (5)
    • Vegetarian (16)
  • restaurants (1)
  • Travel (5)
  • Uncategorized (8)

ARCHIVES

  • December 2015 (2)
  • November 2015 (2)
  • February 2015 (1)
  • January 2015 (1)
  • December 2014 (2)
  • November 2014 (2)
  • October 2014 (2)
  • September 2014 (3)
  • August 2014 (3)
  • July 2014 (4)
  • June 2014 (5)
  • May 2014 (3)
  • April 2014 (4)
  • March 2014 (1)
  • February 2014 (1)
  • December 2013 (2)
  • July 2013 (2)
  • February 2013 (1)
  • September 2011 (1)
  • March 2011 (1)
  • November 2009 (1)
  • October 2009 (2)
  • September 2009 (4)
  • August 2009 (3)
  • June 2009 (1)
  • May 2009 (1)

Inspiration

  • Barefoot Contessa
  • Cali Sales
  • Drunkhousekeeping
  • French Essence
  • Jesse Sublett's Little Black Book
  • Jon Dee Graham
  • Nigella Lawson
  • Rocky Schenck
  • Spaller/Glover Design Build
  • Vespaio/Enoteca

© 2014 From Punk to Puttanesca, Inc. All rights reserved.

Theme by Solo Pine. Customization by Carrie D Lewis Design.