Baked Pesto Risotto
with kale and pear salad

Name: Baked Pesto Risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, diced; 1/4 bunch Parsley, chopped; 2 Tbsp Cooking oil; 1 cup Arborio rice; 2/3 cup White wine; 3 1/2 cups Chicken stock; 1/2 tsp Salt; 1 1/2 cups Peas; 3/4 cup Leftover artichoke-spinach pesto; 1/2 Lemon, juice of; 2 oz Parmesan cheese, grated; ~1 bunch Kale, leaves of; 1/2 bulb Shallots, diced; 2 Pears, sliced; 1 1/2 Tbsp Balsamic vinegar; 1 tsp Dijon mustard; 1 1/2 tsp Maple syrup; 3 Tbsp Cooking oil ((like grapeseed, vegetable, or avocado)); 1/4 cup Walnuts

Active: 20 min Total: 40 min

Original

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!

Dependency

Tilapia en Papillote

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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

Prep

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

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Make

Preheat oven to 425F (218C) degrees.
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.
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.
While risotto is baking, dice shallots and slice pears. Whisk together shallots, balsamic, Dijon, maple syrup and oil and dress kale leaves in vinaigrette.
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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