Creamy Baked Risotto with Kale, Peas, and Parmesan

1. Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. This will ensure it's ready for baking the risotto later.

2. Cook Onion and Garlic

In a large Dutch oven, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook for about 3 minutes, stirring frequently, until the onion is soft and translucent. Next, add the minced garlic and stir for another minute, allowing its aroma to infuse the oil.

3. Add Rice and Kale

Add the Arborio rice to the pot, seasoning with a pinch of kosher salt and a few grinds of black pepper. Stir the rice continuously for about 2 minutes; it should be lightly toasted and beginning to absorb the flavors of the onion and garlic. Now, add the thinly sliced kale stems and leaves. Season lightly with salt and pepper, and stir for about 30 seconds, just until the kale starts to soften.

4. Add Broth and Bake

Pour in the chicken broth and increase the heat to high, bringing the mixture to a boil. Once boiling, cover the Dutch oven and transfer it to the preheated oven. Bake the risotto for 20 minutes. This method ensures even cooking and allows the rice to absorb the broth fully. You'll know it's ready when almost all the liquid is absorbed and the rice is tender.

5. Stir in Spinach and Peas

While the risotto bakes, make sure the baby spinach and peas are ready. When the risotto is done, remove it from the oven and immediately stir in the spinach and thawed peas. The residual heat will wilt the spinach quickly and warm the peas, adding a fresh sweetness to the dish.

6. Finish and Serve

Finish the risotto by stirring in the grated Parmesan, unsalted butter, and lemon juice. These ingredients will make the risotto creamy and add a bright, balanced flavor. Taste the risotto and adjust the seasoning with more salt and pepper if needed.