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Baked Pesto Risotto
with kale and pear salad

Active: 20 min Total: 40 min
We need to thank Carolina C. for suggesting the genius idea of baking risotto in our Facebook group. Enjoy this great Italian dish without the laborious stirring, making it a much easier weeknight dish. Our paleo version features spaghetti squash instead. Both use up the remainder of that artichoke-spinach pesto for a totally restaurant worthy dinner!


Baked Risotto with Aritchoke-Spinach Pesto:
  • Onions - 1 , diced
  • Parsley - 1/4 bunch , chopped
  • Cooking oil - 2 Tbsp
  • Arborio rice - 1 cup
  • White wine - 2/3 cup
  • Chicken stock - 3 1/2 cups
  • Salt - 1/2 tsp
  • Peas - 1 1/2 cups
  • Leftover artichoke-spinach pesto - 3/4 cup
  • Lemon - 1/2 , juice of
  • Parmesan cheese - 2 oz , grated
Pear and Kale Salad:
  • Kale - ~1 bunch , leaves of
  • Shallots - 1/2 bulb , diced
  • Pears - 2 , sliced
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 1 1/2 tsp
  • Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))
  • Walnuts - 1/4 cup


  1. Onions / Parsley / Kale - Prep as directed. (Can be done up to 3 days ahead)

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  1. Preheat oven to 425F (218C) degrees.
  2. Heat a saute pan (that you have a lid for) over medium-high heat. Add oil and then onions to heated oil with a dash of salt. Saute until softened, ~3 minutes. Next add arborio rice stir until rice gets a golden hint. Add in white wine and stir until absorbed.
  3. Stir in chicken stock and salt and bring to a boil. Cover and transfer to oven. Bake in the oven for 20 to 25 minutes, until all the liquid has been absorbed.
  4. While risotto is baking, dice shallots and slice pears. Whisk together shallots, balsamic, Dijon, maple syrup and oil and dress kale leaves in vinaigrette.
  5. Transfer pan from oven to stovetop. Make sure to keep a kitchen towel over the handle of your pan to remind you that it's hot and came out of a hot oven! Return to a low heat and stir in peas and pesto and finish with a squeeze of lemon juice. Divide into bowls and serve with parmesan and parsley. Toss pear and walnuts into salad and serve alongside risotto. If you still have some prosciutto left, you can chop it up and put it in your salad too.



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