It’s a green yummy mess. 

Ok. Not really that messy.

But it’s delicious. Best part is you can make it in the oven. No stirring required.

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Recipe 

1 cup arborio rice
2 tbsp butter
2 tbsp olive oil
1 med white onion, diced
2 cloves of garlic, crushed
1/2 cup of cherry tomatoes cut in half
small package goat cheese
3/4 cup Parmesan cheese
~ 3 cups spinach
~ 1 cup kale
3 – 4 cups of chicken or vegetable broth

Preheat oven to 350 F. Using an oven safe pan with a lid (I use my Dutch oven) melt 2 tbsp butter, add the onion and cook until it’s translucent. Add 1 clove of crushed garlic and cook for one more minute.

Add the rice and let it toast for 1 minute. Add the cherry tomatoes. Add 2 2/3 cups of chicken broth, stir, then cover and put in the oven.  Set timer for 40 minutes.

While that’s cooking, use a separate pot to saute the spinach and kale with 2 tbsp of olive and one clove of crushed garlic.

Once the spinach and kale is wilted and it to the food processor with the goat cheese. Process on high until it’s all blended together and you only have small pieces of spinach and kale.

Once the risotto is done remove it form the oven and stir in another cup of broth (approximately, adjust depending on how you prefer your risotto). Then stir in the goat cheese mixture and Parmesan cheese.  Sprinkle some more Parmesan on top and serve!

Make ahead: Follow instructions as is but don’t add the grated cheese to the top. Refrigerate covered. Heat it up on a stove or microwave, add the grated cheese and serve. Delicious!