Photo by Katie Noble / Styled by Catrine Kelty

Baked risotto has a creamy texture similar to the stovetop version, without all the stirring. Its simplicity makes this oven risotto a great weeknight dish. The chorizo gives the dish some kick and the combination of well-cooked and lightly cooked kale is a nice contrast.

Serves 4–6

2 tablespoon olive oil
4 cups kale, chopped
2 cloves garlic, chopped
sea salt and freshly ground black pepper
1 pound chorizo, cut into small pieces
1 medium onion, chopped
1 cup arborio rice
½ cup dry white wine
3–4 cups low-sodium chicken stock
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped

Preheat oven to 425°F.

In an ovenproof skillet, heat olive oil over medium heat. Add kale and garlic. Season to taste with salt and pepper. Cook until the kale is glossy and bright green, about 3 minutes. Remove half and set aside. Add onion and chorizo to the pan, sauté until the chorizo is cooked through and onions are soft.

Add the rice, stir to coat and cook for about 2 minutes. Stir in the wine, 2 cups of chicken broth, ½ teaspoon salt and bring to a boil. Stir, cover with a lid and move to the oven. Bake for about 20 minutes, until liquid is absorbed and rice is soft.

Stir in the remaining chicken stock and cheese until the risotto has a creamy texture. Top with the reserved kale, parsley and additional grated cheese.

This recipe appeared in the Fall 2018 issue as part of a larger story on One Dish Dinners.