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!

Not Suitable for Coeliacs
Low Calorie
Naturally Gluten-Free

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

Preparation Time40 minutes


Serving amount

1 unit

brown onion

2 clove


1 packet

arborio rice

2 cube

vegetable stock

1 packet


(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



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


Baking Dish
Medium Non-Stick Pan


Get prepped

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

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

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

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

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

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.