Oven Baked Risotto

Name: Oven Baked Risotto
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; 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

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Oven Baked Risotto includes 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,...

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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
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