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Risotto with Kale Walnut Pesto

Risotto with Kale Walnut Pesto and White Beans

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Recipe Details

Story

Risotto is one of our favorite Italian dishes, it’s deliciously comforting, super elegant, and actually a snap to make! This version draws on Mediterranean flavors, featuring white beans, creamy Arborio rice, and pesto. But, this isn’t your average pesto: In addition to the traditional ingredients, we added kale and walnuts to the mix, which adds even more boldness to the dish. This is one that tastes as gorgeous as it looks!

Tags

  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 860
  • Protein 21g
  • Total Carb 94g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    1 cup
    white beans
  • lemon
    1
    lemon
  • dinosaur kale
    4 ounces
    dinosaur kale
  • shallot
    1
    shallot
  • vegetable stock
    8 ounces
    vegetable stock
  • unsalted butter
    2 packets
    unsalted butter
  • Arborio rice
    1 cup
    Arborio rice
  • white wine
    1/2 cup
    white wine
  • walnuts
    1/4 cup
    walnuts
  • garlic
    1 clove
    garlic
  • basil
    1/4 ounce
    basil
  • chives
    1/8 ounce
    chives
  • grated Parmesan cheese
    1/2 cup
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot with lid
  • 8" small nonstick pan
  • blender or food processor (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse white beans. Halve lemon. Rinse kale, trim and discard stems, and thinly slice leaves. Peel shallot and mince. In a small pot, combine vegetable stock and 1½ cups water and bring to a boil over high heat. Once boiling, remove from heat, cover to keep warm, and set aside. 

  2. Sauté Shallot and Toast Rice

    Sauté Shallot and Toast Rice

    Heat butter and ½ tablespoon olive oil in a medium pot over medium-high heat. When butter is foamy, add shallot and sauté, stirring, until softened, 2-3 minutes. Add rice to pot and cook, stirring, until toasted and translucent, 2-3 minutes. Add half of kale and stir to combine, about 30 seconds.

  3. Cook Risotto

    Cook Risotto

    Stir in white wine and cook until mostly absorbed, 1 minute. Pour in warmed vegetable stock and water and season with ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and rice is tender, 15-18 minutes. Remove pot from heat and cover to keep warm.



  4. Toast Walnuts

    Toast Walnuts

    While risotto cooks, heat a small nonstick pan over medium heat. Carefully hover your hand over the pan—when you can easily feel the heat, add walnuts and toast, stirring constantly to avoid burning, until golden brown, about 5 minutes. Transfer to a cutting board and roughly chop. Set aside.

  5. Make Kale Pesto

    Make Kale Pesto

    If you have a food processor, crush garlic with the flat side of a knife. Rinse remaining produce. Pick basil leaves, discarding stems. Roughly chop chives. In food processor, combine garlic, basil, chives, remaining kale, half of walnuts, and 6 tablespoons olive oil. Season with ½ teaspoon salt and pepper, then pulse until smooth. Transfer pesto to a small bowl, stir in half of Parmesan and 1 squeeze lemon juice. Set aside.

  6. Plate Risotto

    Plate Risotto

    Stir pesto, remaining Parmesan, and white beans into pot with risotto to combine. Plate risotto in serving bowls and sprinkle over remaining chopped walnuts. Dig in! Use remaining lemon to brighten a glass of water. 

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