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

Baked Cherry Tomato & Pesto Risotto

with Parmesan & Toasted Walnuts

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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:MilkTree Nuts

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



3 clove


1 bag

green beans

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 tin

tinned cherry tomatoes

1 bag


1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet


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

1 bag


1 bag

baby spinach leaves

1 packet

basil pesto

(ContainsMilk, Tree Nuts)



1 packet

grated Parmesan cheese


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)3731 kJ
Fat40.1 g
of which saturates11.5 g
Carbohydrate104.7 g
of which sugars13.9 g
Protein20.9 g
Sodium1135 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Trim the green beans and cut into thirds. In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the arborio rice and garlic & herb seasoning, then stir to combine and cook until the rice is coated, 1-2 minutes.


Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from the heat. Carefully transfer the risotto to a 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' rice is cooked through but still slightly firm in the centre.


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


Roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Toast the walnuts, tossing, until fragrant, 3-4 minutes. Remove the pan from the heat and set aside. Pick the sage leaves and finely chop. Cut the lemon into wedges.


When the risotto is done, stir through the thyme-roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and 3/4 of the sage leaves. Add a good squeeze of lemon juice and season to taste.

TIP: Add a splash of water if the risotto looks dry.

TIP: Seasoning is key in this dish. Add more salt, pepper or lemon juice to taste.


Divide the risotto between bowls. Top with the toasted walnuts and remaining sage leaves. Serve with any remaining lemon wedges.