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To Cook Risotto in the Oven: Using a Dutch oven, prepare as directed in Steps 1 and 2. Stir in 3 cups of the warm chicken stock. Bring to boil. Cover. Transfer to preheated 425°F oven. Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup stock, kale and 1/4 cup of the Parmesan cheese; mix well. Sprinkle with remaining cheese. Serve immediately.