Basil Pesto & Marinated Goat Cheese Risotto

• 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.