Easy Baked Kale Barley Risotto


Olive Oil


Vegetable Broth


Salt & Pepper




White Wine

Preheat the oven to 400 degrees F. In a food processor, finely chop the garlic, kale, walnuts, parmesan, salt and pepper. Pour in the olive oil, pureeing until the pesto is combined.

In an ovenproof dutch oven or large pot, warm the olive oil over medium heat. Sauté the onions for 4-5 minutes until they soften and become translucent.

Add the barley. Cook for 1 minute, stirring until the grains turn opaque.

Pour in the wine. It will bubble and steam right away. Give the barley a few minutes to absorb it.

Pour in the vegetable broth. Bring it to a boil. Put the lid on the pot and transfer it to the oven. Bake the risotto for 30-35 minutes.

Stir the kale pesto into the cooked risotto. Then fold in the kale leaves. The heat will gently soften the greens. Top the risotto with more Parmesan and walnuts before serving.

Easy Baked Kale Barley Risotto