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.