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Oven Risotto with Kale Pesto
- prep: 40 min
- cook: 45 min
- total: 1 hr 25 min
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SaveIngredients
- 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)
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 468 % Daily Value *
- Total Fat: 29 g 44.87%
- Saturated Fat: 6 g 30.03%
- Trans Fat: 0 g %
- Cholesterol: 15 mg 5.09%
- Sodium: 12 mg 0.48%
- Calcium: 38 mg 3.84%
- Potassium: 198 mg 5.67%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.88%
- Zinc: 0 mg 0%
- Total Carbohydrate: 42 g %
- Dietary Fiber: 4 g 14.43%
- Sugar: 1 g
- Protein: 8 g
- Alcohol: 3 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 7 g
- Vitamin A 31.24%
- Vitamin C 36.67%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq