HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBasil Pesto & Goat Cheese Risotto
Basil Pesto & Goat Cheese Risotto

Basil Pesto & Goat Cheese Risotto

with Baby Spinach & Walnuts

Read more

Goat cheese lends an amazing yet delicate flavour to this simple risotto that’s baked in the oven for minimum fuss and maximum flavour. Yum!

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

1 unit

brown onion

1 bag

green beans

1 packet

goat cheese


1 packet

arborio rice

1 tub

traditional pesto (vegetarian)

(ContainsMilk, Tree Nuts)

1 packet

vegetable stock powder

1 bag

baby spinach leaves

1 packet


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

2 clove


Not included in your delivery

olive oil

2 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3140 kJ
Fat30.2 g
of which saturates7.8 g
Carbohydrate93.7 g
of which sugars8.5 g
Dietary Fibre0 g
Protein22.7 g
Cholesterol0 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim and halve the green beans. Finely chop the garlic (or use a garlic press).


In a medium frying pan, heat 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 minute. Add the arborio rice and cook, stirring, until coated, 1 minute.


Add the traditional pesto and crumbled vegetable stock. Slowly add the water and stir to dissolve the stock. Bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish and cover tightly with foil.


Bake the risotto until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. Stir through a splash of water if the risotto looks dry. In the remaining 5 minutes of cook time, stir through the green beans and place back in the oven until tender.


While the risotto is baking, roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until lightly browned and fragrant, 3-4 minutes. Transfer to a plate. When the risotto has finished cooking, add the baby spinach leaves and 1/2 the goat cheese and stir to combine. Season to taste with pepper.


Divide the oven-baked pesto risotto between bowls. Sprinkle with the remaining goat cheese and the toasted walnuts.