INGREDIENTS
100 g walnuts • 4 tablespoons olive oil • 1 medium onion • 200 g rice • Salt • 100 ml dry white wine • 450 ml hot water • 1 small garlic clove • fresh parsley leaves • fresh chives • kale leaves • 60 ml cold water • 2 tablespoons unsalted butter • 40 g Parmesan
Preheat oven to 100°C. Toast walnuts in oven until golden brown, for about 10 minutes. Let cool. Meanwhile, heat oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent. Stir in rice, season with salt. 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 450 ml very hot water.
Bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15-18 minutes. Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, 2 tablespoons of oil, and 60 ml cold water. Process until smooth; season pesto with salt and pepper.
Bringt saucepan from the oven and stir in pesto and butter and remaining kale. Serve topped with remaining walnuts and grated parmesan.
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