Mediterranean Pesto Veggie Risotto
with Goat's Cheese
- Milk
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Our Mediterranean seasoning and basil pesto add a rich depth of flavour to this veggie risotto. With the likes of leek, tomato, zucchini, marinated goat cheese and flaked almonds, this is a solid meal fit for a Queen or King.
Ingredients
1
leek
1
tomato
1
zucchini
1 packet
marinated goat cheese
(Contains: Milk)
1 sachet
mediterranean seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy)
½ packet
vegetable stock pot
1 packet
basil pesto
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
2 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop tomato. Grate zucchini. Drain and reserve oil from marinated goat cheese and set aside. • Heat a large ovenproof saucepan over high heat with a drizzle of the reserved goat cheese oil. • Cook leek, stirring, until browned and softened, 4-5 minutes.
• Reduce heat to medium-high, then add tomato and cook, stirring, until softened, 2-3 minutes. • Add Mediterranean seasoning, zucchini and arborio rice to pan and cook, stirring, until fragrant, 1 minute. • Remove saucepan from heat, then stir in vegetable stock pot (see ingredients) and the boiling water (2 cups for 2 people / 4 cups for 4 people).
• Cover with a lid or tightly with foil. • Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.
• Uncover risotto, then stir through basil pesto until combined. Season to taste. • Divide Mediterranean pesto veggie risotto between bowls. • Top with goat cheese and flaked almonds to serve. Enjoy!
TIP: If the rice is dry, add a splash of water and stir through.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich flavours, especially the goat's cheese and pesto combo. Some found it bland, suggesting extra cheese or stock for more depth.
- Ease of prep: Several appreciated the simple cooking process, though some found it too complex. One tip: slow-cook in the pan instead of using the oven.
- Suggestions: Consider reducing oven temperature. Some enjoyed it without pesto, finding it balanced the Mediterranean flavours better.
- Leftovers: The dish tasted even better the next day as flavours developed further. Many found it provided ample portions for multiple meals.
- Texture: A few noted the risotto became gluggy; ensure proper liquid ratio and cooking time for ideal consistency.
