Baked Risotto With Greens and Peas Recipe

Name: Baked Risotto With Greens and Peas Recipe
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped yellow onion; 1 small garlic clove, minced; 1 cup Arborio rice (about 7 ounces); Kosher salt and black pepper; 4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups); 3 1/2 cups low-sodium chicken broth; 4 ounces baby spinach (about 4 packed cups); 1 cup frozen peas, thawed; 3/4 cup grated Parmesan (3 ounces), plus more for garnish; 3 tablespoons unsalted butter; 1 tablespoon lemon juice

"This easy baked risotto eliminates the constant stirring required in traditional risotto recipes It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well If you happen to have some extra asparagus, sub it in for the peas..."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1/2 cup finely chopped yellow onion

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1 small garlic clove, minced

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1 cup Arborio rice (about 7 ounces)

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Kosher salt and black pepper

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4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

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3 1/2 cups low-sodium chicken broth

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4 ounces baby spinach (about 4 packed cups)

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1 cup frozen peas, thawed

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3/4 cup grated Parmesan (3 ounces), plus more for garnish

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3 tablespoons unsalted butter

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1 tablespoon lemon juice

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