Basil Pesto & Veggie Risotto

• In a large frying pan, heat half the butter with a 
drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5 minutes.
• Add garlic and thyme and cook until fragrant, 
1 minute.
• Add risotto-style rice, stirring to coat. 
• Add the water and vegetable stock. Bring to 
the boil. 

• Transfer risotto mixture to a baking dish. Cover 
tightly with foil, then bake for 20 minutes.
• Remove risotto from oven. Stir through green 
beans and a splash of water.
• Re-cover with foil, then bake until liquid is 
absorbed, beans are tender and rice is ‘al dente’, 
a further 5-8 minutes. 

TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre. 

• Meanwhile, slice lemon into wedges.

• When the risotto is ready, stir through half the 
Parmesan cheese, basil pesto, a squeeze of 
lemon juice and remaining butter.
• Stir through baby spinach leaves until wilted. 
Season with salt and pepper to taste.