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!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
basil pesto(ContainsTree Nuts, MilkMay be present Egg)
marinated goat cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).
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.
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.
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.
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.
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.