Spring doesn’t last long here in Austin—whether the days are brisk or balmy, we all rush out on Saturday mornings to soak up as much as we can before things start heating up. We’re richly rewarded for getting up early too-market stalls are flush with tender, delectable spring greens, lettuces, sweet crunchy carrots, and the first strawberries of the year. Knowing that our beautiful greens don’t have too much longer before yielding to hot-weather crops, I get super excited to discover intriguing recipes that make the most of them.

In a recent issue of Bon Appetit, I discovered that you can cook risotto in the oven. No more endless stirring over the stovetop to get the creamy, perfect risotto of your dreams. I couldn’t believe it either, so I tested it out for you, and not only does it work, it might actually be better than the stovetop versions I’ve turned out over the years. And guess what? This recipe, with a Tuscan kale pesto stirred in at the end is as pretty as a spring day–bright green, hearty, and studded with toasty walnuts. You could serve it as a side dish, but I’m totally happy to make a one-dish dinner with something this easy and delicious.

*recipe adapted from bon appetit

Oven Risotto with Tuscan Kale Pesto

Serves 4-6

ingredients


  • 1/2 c walnuts, divided
  • 4 T olive oil, divided
  • 1 onion, finely chopped
  • 1 c arborio rice
  • salt & pepper
  • 1/2 c dry white wine
  • 2 cloves garlic
  • 2 c torn leaves of Tuscan kale, divided
  • 3 oz parmesan
instructions


Preheat oven to 350.

Place walnuts on a small baking sheet and toast in the oven for 8-10 minutes until golden and fragrant. Set aside. In a braising pan or large saucepan, heat 2 T olive oil until it shimmers. Add chopped onion and turn heat down to medium low, and cook until onions are translucent. Be careful not to let inions brown. Add rice to pan, and season with salt and pepper to taste. Stir rice grains until some of them turn translucent. Add wine to the pan and continue stirring and cooking until wine is almost evaporated. Add 2 cups of water and bring to a simmer. Cover and place in the oven and bake for 12-15 minutes. Meanwhile, place 1 c kale leaves in a small food processor with 2 cloves of garlic and 1/4 c walnuts. Pulse until finely chopped. Add 2 T olive oil and 1/4 c cold water and puree to a smooth paste (a little texture is ok). When risotto is tender, remove from the oven and stir in the pesto and parmesan. In a separate small skillet, saute remaining kale briefly and season with a pinch of salt. Serve risotto garnished with sauteed kale and remaining toasted walnuts.

10 comments
  1. 1
    Clever Girl Reviews | March 19, 2015 at 2:13 pm

    Wow, saving this for later! It’s one of the main reasons I don’t make risotto! I wonder if I could apply a similar method to creamy polenta.

    Reply
    • Elizabeth Winslow | March 22, 2015 at 10:54 am

      Try it & let me know! I bet you could for sure do polenta in a slow cooker.

      Reply
  2. 2
    Kristina | March 19, 2015 at 3:02 pm

    I have all the ingredients on hand and will make this tomorrow when my husband comes home from his work trip! Anther home run recipe, Elizabeth, thanks for sharing!

    Reply
    • Elizabeth Winslow | March 22, 2015 at 10:55 am

      I love when life works out like that-enjoy!

      Reply
  3. 4
    jenna @ justjfaye.com | March 23, 2015 at 12:17 pm

    This sounds incredible! I have never made risotto before, but will definitely be trying this out.

    Reply
  4. 5
    Maggie Perkins | March 31, 2015 at 2:44 pm

    GORGEOUS. Just gorgeous, sister. Can’t wait to try out risotto in the oven. My lower back thanks you!

    Reply
  5. 6
    elizabeth @LocalSavour | April 2, 2015 at 10:08 am

    Love, love, love this Elizabeth!

    Reply
  6. 7
    Jennifer F | April 2, 2015 at 3:33 pm

    Well, that looks really healthy and comforting at the some time — I’m it!

    Reply
  7. 8
    Joseph Shorin | April 25, 2016 at 9:52 pm

    Thanks for this nice recipe. It was quite tasty, healthy, and a very different method for cooking risotto than I have previously made. I have to say, the consistency of the rice was really perfect, and it took much less effort than the traditional stove-top method.

    Reply
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