And then, we put an egg on it. Because why would you not put an egg on it?!?
Oven Risotto with Kale Pesto
Ingredients
SERVINGS: 4
- ½ cup walnuts, coarsely chopped, divided
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped *I used 1-shallot and the whites of three leeks, all thinnly sliced rather than chopped...)
- 1 cup arborio rice
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 1 small garlic clove *I pretty much don't believe that 1-clove of garlic is ever enough. I used 3. : )
- 1 cup (packed) fresh parsley leaves
- 3 tablespoons chopped fresh chives *I know. It's barely the same recipe at this point. I used basil instead of chives. Totally different. What can I say? It's what I had.
- 2 cups torn Tuscan kale leaves, divided
- 2
unsalted butter*Oh my god. I skipped the butter entirely. But everywhere they said "Add water" I added chicken stock, so I think I compensated flavor-wise there... - 3 ounces Parmesan, finely grated (about 2 cups)
Preparation
ACTIVE: 40 MINTOTAL: 45 MIN
- 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
onionshallot and leeks 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
waterchicken stock; season withsalt(skip this until the end, as stock has a lot more sodium than straight up water...) 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 walnuts in a food processor until very finely ground. Add parsley,
chivesbasil, half of kale, remaining 2 Tbsp. oil, and ¼ cupcold waterchicken stock; process until smooth; season pesto withsaltand pepper. - Set saucepan over medium heat. Add ¾ cup
very hot waterchicken stock 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 withwaterstock, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese. - We served ours with a six-and-a-half minute steamed egg over the top, but a poached egg or a fried egg would probably do the trick too.
- And if you wanted to throw healthy out the window, you could probably lay a few pieces of prosciutto over the top and you wouldn't be making any enemies. Just sayin'...
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