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!
Always refer to the product label for the most accurate ingredient and allergen information.
traditional pesto (vegetarian)(ContainsMilk, Tree Nuts)
vegetable stock powder
baby spinach leaves
walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
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.