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Ingredients
- 2 tbsp. extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup Arborio rice
- 4 cups packed kale, stems removed, thinly sliced (about ½ bunch)
- 4 cups chicken stock (vegetable stock for vegetarians)
- 4 oz. baby spinach
- 1 cup peas, if frozen thawed
- ½ cup grated Parmesan plus more for garnish
- 3 tbsp. unsalted butter
- Juice and zest from 1 lemon
- ¼ cup fresh chopped parsley
- Salt and pepper to taste
Preparation
- Preheat oven to 375°
- In a Dutch oven or large ovenproof pan with lid, heat oil until it shimmers
- Add onion and cook until softened, add garlic and cook 1 minute more
- Add rice, season with salt and pepper, stir to coat with oil until toasted about 3 minutes
- Add kale, more salt and pepper and stir until kale is wilted
- Add stock and increase heat and bring to a boil
- Cover and bake in oven until liquid is absorbed and rice is tender about 20-30 minutes
- Stir in spinach and peas, add cheese, butter and lemon juice and zest
- Stir to combine, the rice will continue to absorb liquid
- Garnish with fresh chopped parsley
- Adjust with salt and pepper
- Pass additional cheese at table
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