Basil Pesto & Marinated Goat Cheese Risotto
with Silverbeet & Walnuts
- Walnut
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Marinated goat cheese lends an indulgent, yet delicate flavour to this simple risotto that’s baked in the oven for minimum fuss and maximum flavour. Yum!
Ingredients
2 clove
garlic
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy)
1 sachet
vegetable stock powder
1 packet
walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan)
1 bag
green beans
1
zucchini
1 bag
silverbeet
1 packet
basil pesto
(Contains: Milk)
1 packet
marinated goat cheese
(Contains: Milk)
Not included in your delivery
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook garlic until fragrant, 1 minute. • Add arborio rice and cook, stirring, until coated, 1 minute.
• Add the water and vegetable stock powder. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish and cover tightly with foil. • Bake the risotto until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Trim green beans, then slice into thirds. Slice zucchini into half-moons. Roughly chop silverbeet. • Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Cook green beans and zucchini, tossing, until tender, 3-4 minutes. • Add silverbeet and cook, stirring, until softened, 1-2 minutes.
• Once the risotto is done, stir through a splash of water to loosen, if needed. Add basil pesto, the veggies and 1/2 the marinated goat cheese and stir to combine. • Add a drizzle of the oil from the marinated goat cheese tub. Season with pepper to taste.
• Roughly chop walnuts. • Divide baked pesto and marinated goat cheese risotto between bowls. • Sprinkle with walnuts and remaining goat cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Many found the pesto and goat cheese flavours mild or lost in the rice; boosting pesto quantity and adding extra seasoning made a noticeable difference. Some reviewers suggested stirring through Parmesan or a squeeze of lemon juice to lift the overall flavour.
- Ease of prep: Most found this a straightforward, easy-to-follow dish, with the oven-baking method making the risotto far less intimidating than traditional stovetop versions.
- Suggestions: Several reviewers recommended adding more liquid than instructed — around 3.5 cups total — to ensure the rice cooks through properly. A few also suggested adding white wine, extra stock powder, or Parmesan to build a richer, more flavoursome base.
- Leftovers: At least one reviewer enjoyed this the next day at work, and another got four serves from a two-serve kit, suggesting it keeps and portions well.
- Portions: Some found the serving size on the smaller side, particularly given there is no protein included, so consider pairing with an extra side if you are hungry.
