Ingredients
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
- Vegetable broth - 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
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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 vegetable broth 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 pears and walnuts into salad and serve alongside risotto.
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