Oven Risotto with Kale Pesto

Ingredients

• 1/2 cup walnuts, coarsely chopped, divided
• 4 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 1 cup arborio rice
• Kosher salt, freshly ground pepper
• 1/2 cup dry white wine
• 1 small garlic clove
• 1 cup (packed) fresh parsley leaves
• 3 tablespoons chopped fresh chives
• 2 cups torn Tuscan kale leaves, divided
• 2 tablespoons unsalted butter
• 3 ounces Parmesan, finely grated (about 2 cups)