Bon Appetit February 2015

1/2 cup Walnuts, coarsely chopped, divided

4 TB Olive Oil, divided

1 medium Onion, finely chopped

1 cup Arborio Rice

Salt and Freshly Ground Black Pepper

1/2 cup dry White Wine

1 small Garlic Clove

1 cup (packed) fresh Parsley leaves

3 TB chopped fresh Chives

2 cups torn Kale, divided

2 TB unsalted Butter

3 oz Parmesan, finely grated (about 2 cups)

Preheat oven to 350 F.  Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes.  Let cool.  Meanwhile, heat 2 TB oil in a large ovenproof saucepan over medium heat.  Add onion and cook, stirring often, until soft and translucent, 5-8 minutes.  Stir in rice, season with salt and pepper.  Cook, stirring, until some grains are translucent, about 5 minutes.  Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes.  Add 2 cups very hot water, season with salt and pepper.  Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15-18 minutes (it should be undercooked). Meanwhile, pulse garlic and toasted walnuts in a food processor until very finely ground.  Add parsley, chives, half of kale, remaining 2 TB oil and 1/4 cup cold water process until smooth. Season pesto with salt and pepper.  Set saucepan over medium heat.  Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bit and a sauce is creamy, about 3 minutes.  Stir in pesto, butter, 3/4 Parmesan, and remaining kale.  Adjust consistency with water, if needed season with salt and pepper.  Serve topped with remaining walnuts and cheese.