Oven Risotto with Kale Pesto
Ingredients
- 1/2 cup walnuts, coarsely chopped, divided
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 cup arborio rice
- Kosher salt, freshly ground pepper
- 1/2 cup dry white wine
- 1 small garlic clove
- 1 cup (packed) fresh parsley leaves
- 3 tablespoons chopped fresh chives
- 2 cups torn Tuscan kale leaves, divided
- 2 tablespoons unsalted butter
- 3 ounces Parmesan, finely grated (about 2 cups)
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