Skip to main content
Pesto, Zucchini & Fetta Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pesto, Zucchini & Fetta Risotto

Pesto, Zucchini & Fetta Risotto

with Toasted Sunflower Seeds

This silky risotto is jam packed with the goodness of greenery, from zucchini to spinach to pesto. Of course, no risotto would be complete without cheese, so some crumbled fetta adorns this dish, but there’s also an unexpected crunch in the form of toasted sunflower seeds. We think you’re going to love it!

Tags:
Naturally Gluten-Free
Veggie
Allergens:
Milk
Tree Nuts

The quantities provided above are averages only.

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 Time50 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 cube

vegetable stock

1

brown onion

1 clove

garlic

1 packet

arborio rice

1 packet

green beans

1

zucchini

½ bag

baby spinach leaves

1 tub

traditional pesto

1 block

fetta cheese

½

lemon

1 packet

sunflower seeds

Not included in your delivery

1 L

boiling water

2 tsp

olive oil

1 tsp

butter

sideBannerName

Nutritional Values

per serving
Calories3040 kcal
Fat30.1 g
of which saturates7.1 g
Carbohydrate91.1 g
of which sugars7.9 g
Protein19 g
Sodium671 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Sieve
Zester
Saucepan
Cup
Pan

Cooking Steps

Prepare the green beans
1

To prepare the ingredients, crumble the vegetable stock, finely chop the brown onion, peel and crush the garlic, and rinse the arborio rice well. Trim and cut the green beans into 1 cm pieces, grate the zucchini and remove the excess moisture, crumble the fetta cheese, and zest and cut the lemon into wedges.

2

Add the vegetable stock and the boiling water to a medium saucepan and place over a low heat to keep warm.

Toast the rice
3

Heat the olive oil and butter in a large saucepan over a medium heat. Add the brown onion and cook for 3 minutes, or until the onion is soft. Add the garlic and arborio rice, stirring to coat the grains, and toast for 1 minute. Reduce to medium-low heat.

Add the simmering stock to the rice mixture
4

Add the simmering stock to the rice mixture, 1 cup at a time, and stir continuously until the stock has been absorbed and the rice is cooked ‘al dente’. Add the green beans and zucchini with the last cup of stock and stir until the stock has been absorbed. Stir through the baby spinach leaves until wilted. Remove from the heat and stir through the traditional pesto, fetta cheese, and lemon zest, and season generously with cracked black pepper. Tip: It may seem like there is a lot of liquid but the key to risotto is taking the time to let the rice absorb the stock.

Toast the sunflower seeds
5

When the rice is almost cooked, place a small frying pan over a medium-high heat. Add the sunflower seeds and cook, tossing occasionally, for 1 minute, or until toasted.

6

To serve, divide the risotto between bowls, sprinkle with toasted sunflower seeds and serve with lemon wedges.

More delicious recipes with similar ingredients

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice