HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBasil Pesto & Marinated Goat Cheese Risotto
Basil Pesto & Marinated Goat Cheese Risotto

Basil Pesto & Marinated Goat Cheese Risotto

with Baby Spinach & Walnuts

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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!

This recipe is under 650kcal per serving

Tags:VeggieNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:Tree NutsMilk

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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

2 clove


1 packet

arborio rice

2 cube

vegetable stock

1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

green beans

1 bag

baby spinach leaves

1 sachet

basil pesto


1 tub

marinated goat cheese


Not included in your delivery

olive oil

2 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2117 kJ
Fat14.2 g
of which saturates4.7 g
Carbohydrate74.5 g
of which sugars8.3 g
Protein14.6 g
Sodium1183 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic.


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 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' means the rice is cooked through but still has a tiny bit of firmness in the middle.


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.


When 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 and stir to combine. Add a drizzle of the oil from the marinated goat cheese tub. Season with pepper.


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