Kale and Walnut Risotto is nutritious, satisfying, and quite attractive. Pale green and fresh-tasting, it has quickly become one of our favorites.
If you’re new to making risotto, we recommend that you make the pesto before you start sautéing the onions, so you can be relaxed during the stock-adding and stirring process. We think this risotto is best served right away; if you have leftovers, think about making Risotto Cakes (see sidebar, here).
Yields 6 cups
Serves 4
Prep time: 35 minutes
½ cup walnuts
1 quart vegetarian no-chicken stock or vegetable stock
2 garlic cloves
4 cups packed baby kale (8 ounces)
1 cup chopped fresh parsley
½ teaspoon salt
2 tablespoons olive oil
¼ cup water
2 tablespoons extra-virgin olive oil
1½ cups finely chopped onions
1½ cups Arborio rice
½ cup dry white wine
1 cup finely grated Pecorino Romano or Parmesan cheese
Toast the walnuts until fragrant and turning darker; set aside to cool. Bring the stock to a simmer in a covered saucepan.
Make the pesto: In a food processor, pulse half of the toasted walnuts with the garlic until ground. Add 2 cups of the kale (put the remaining cup of kale aside). Add the parsley, salt, olive oil, and the water. Process until a paste forms. With a knife, coarsely chop the other half of the walnuts and set aside.
In a large, heavy-bottomed saucepan (nonstick works well for risotto) on medium heat, warm the extra-virgin olive oil. Add the onions and sauté until softened, about 4 minutes. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, for a minute to thoroughly coat the rice with oil. Add the wine and cook, stirring constantly, until it has been absorbed.
Add simmering stock, about a cup (a ladleful or two) at a time, stirring after each addition. The liquid should come to a simmer, but don’t let it come to a rolling boil. Continue adding stock as the rice absorbs it, every few minutes, stirring frequently.
When you add the last ladleful of stock to the rice, stir in the pesto, the remaining kale, and about half the cheese. Stir and cook for a couple of minutes more until the kale has wilted and the cheese has melted.
Serve hot, topped with the rest of the cheese and the chopped walnuts.
Begin supper with Spicy Butternut Squash Dip with crudités. Or accompany this creamy risotto with a salad such as Wax Bean and Radish Salad with Buttermilk Dressing, Microgreens Salad with Sweet Carrot Dressing, or sliced tomatoes sprinkled with olive oil, salt, pepper, and chopped fresh basil. Because risotto demands last-minute attention, choose a side that can be made ahead.