HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Cherry Tomato & Basil Pesto Risotto
Baked Cherry Tomato & Basil Pesto Risotto

Baked Cherry Tomato & Basil Pesto Risotto

with Walnuts & Parmesan

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When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

3 clove


1 packet


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

1 packet

arborio rice

1 sachet

vegetable stock powder

1 tin

tinned cherry tomatoes

½ unit


1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

1 bunch


1 packet

basil pesto

(ContainsTree Nuts, Milk)

1 bunch


Not included in your delivery

olive oil

20 g



2 cup


1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat35.9 g
of which saturates11.2 g
Carbohydrate95.8 g
of which sugars12.5 g
Dietary Fibre0 g
Protein20.5 g
Cholesterol0 mg
Sodium892 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Paper
Baking Tray
Medium Oven-Proof Pan
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 (or use a garlic press). In a medium frying pan, heat the butter and 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, 1-2 minutes. Add the arborio rice, stir to combine and cook until the rice is coated in oil and slightly translucent, 1-2 minutes.


Add the water and the vegetable stock to the pan. Bring to the boil, then remove from the heat. Carefully transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente’ means the rice is cooked through but has a tiny bit of firmness left in the middle.


While the risotto is baking, drain the tinned cherry tomatoes. Pick the thyme leaves. Place the cherry tomatoes and thyme on an oven tray lined with baking paper. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until caramelised, 15-20 minutes.


While the cherry tomatoes are roasting, roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl. Pick and thinly slice the basil leaves. Slice the lemon (see ingredients list) into wedges.


Remove the risotto from the oven and stir through the baby spinach leaves, grated Parmesan cheese, basil pesto and 3/4 of the basil leaves. Add a good squeeze of lemon juice and season to taste with salt and pepper. Gently fold in the roasted cherry tomatoes.

TIP: Add a splash of water if the risotto looks dry. TIP: Seasoning is key in this dish, so taste, season with salt, pepper or a squeeze of lemon juice and taste again.


Divide the baked cherry tomato and basil pesto risotto between bowls. Top with the toasted walnuts and remaining basil leaves. Serve with the remaining lemon wedges.