Basil Pesto & Marinated Goat Cheese Risotto

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.