Oven Baked Risotto | Recipe Cloud App

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ 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 ¼-inch-thick ribbons (about 4 packed cups)
• 3½ cups low-sodium vegetable broth
• 4 ounces baby spinach (about 4 packed cups)
• 1 cup frozen peas, thawed
• ¾ cup grated Parmesan (3 ounces), plus more for garnish
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice