Before we go, I had to try this Oven Risotto with Kale Pesto from the February issue of Bon Appetit. It lived up to all my expectations and makes the perfect winter dinner.
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup arborio rice
Kosher salt and 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 Tuscan kale leaves, divided
2 tablespoons unsalted butter
3 ounces Parmesan, finely grated (about 2 cups)
Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened 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).
Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring occasionally, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir pesto, butter, three-quarters Parmesan, and remaining kale. Adjust consistency with water, if needed (I did), season with salt and pepper. Serve topped with remaining walnuts and cheese.