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Baked Risotto With Greens and Peas Recipe - NYT Cooking

Date Added: 9/16/2020    Source: cooking.nytimes.com

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 small garlic clove, minced
  • 1 cup Arborio rice (about 7 ounces)
  • Kosher salt and black pepper
  • 4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
  • 3 1/2 cups low-sodium chicken broth
  • 4 ounces baby spinach (about 4 packed cups)
  • 1 cup frozen peas, thawed
  • 3/4 cup grated Parmesan (3 ounces), plus more for garnish
  • 3 tablespoons unsalted butter
  • 1 tablespoon lemon juice

View the full recipe at cooking.nytimes.com

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