Basil Pesto & Marinated Goat Cheese Risotto
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Basil Pesto & Marinated Goat Cheese Risotto

Basil Pesto & Marinated Goat Cheese Risotto

with Baby Spinach & Walnuts

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!

Tags:
Not Suitable for Coeliacs
Low Calorie
Veggie
Naturally Gluten-Free
Allergens:
Walnut
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

2 clove

garlic

1 packet

arborio rice

2 cube

vegetable stock

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 bag

green beans

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains Milk;)

1 tub

marinated goat cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2295 kcal
Fat18.2 g
of which saturates5 g
Carbohydrate74.9 g
of which sugars8.5 g
Dietary Fibre0 g
Protein15.5 g
Cholesterol0 mg
Sodium1184 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Non-Stick Pan

Instructions

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).

Cook the veggies
2

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the arborio rice and cook, stirring, until coated, 1 minute.

Add the pesto
3

Crumble in the vegetable stock cubes. Slowly add the water and stir to dissolve the stock. Bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish and cover tightly with foil.

toast the nuts
4

Bake the risotto until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. While the risotto is baking, roughly chop the walnuts. Trim the green beans, then slice into thirds. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until lightly browned and fragrant, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes.

finish the risotto
5

Once the risotto is done, stir through a splash of water if it looks dry. Add the baby spinach leaves, basil pesto, cooked green beans and 1/2 the marinated goat cheese, then stir to combine. Add a drizzle of the oil from the marinated goat cheese tub. Season to taste with pepper.

Serve up
6

Divide the basil pesto and marinated goat cheese risotto between bowls. Sprinkle with the remaining marinated goat cheese and the toasted walnuts.

TIP: For the low-calorie option, serve with 1/2 the walnuts.