-Preheat your oven to 350°.
-Toast ½ cup walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
-Finely chop 1 onion.
-Heat 2 TBS olive oil in a large ovenproof saucepan over medium heat.
-Add onion and cook, stirring often, until softened and translucent, 5–8 minutes.
-Stir in the following:
1 cup Arborio rice
A pinch of sea salt
Some fresh black pepper
-Cook, stirring, until some grains are translucent, about 5 minutes.
-Add ½ cup dry white wine, bring to a simmer and cook until pan is almost dry, about 3 minutes.
-Add 2 cups very hot water.
-Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
-Meanwhile, pulse the following together in a food processor until very finely ground.
1 large clove of garlic
Half of the toasted walnuts
-Take the stems out of 1 bunch of kale.
-Add the following to the garlic/walnut mixture:
2 TBS extra virgin olive oil
Half of the kale
¼ cup cold water
-Process until smooth, season pesto with sea salt and pepper.
-Set saucepan over medium heat.
-Add ¾ cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes.
-Stir in pesto along with the following:
2 TBS butter
1.5 cups of grated Parmesan
And the remaining kale
-Adjust consistency with water, if needed; season with salt and pepper.
-Serve topped with remaining walnuts and more grated Parmesan cheese.