Basil Pesto & Marinated Goat Cheese Risotto
with Silverbeet & Walnuts
Marinated goat cheese lends an indulgent, yet delicate flavour to this simple risotto that’s baked in the oven for minimum fuss and maximum flavour. Yum!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 bag
green beans
1
zucchini
1 bag
silverbeet
1 packet
basil pesto
(Contains Milk;)
1 packet
marinated goat cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook garlic until fragrant, 1 minute. • Add arborio rice and cook, stirring, until coated, 1 minute.
• Add the water and vegetable stock powder. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish and cover tightly with foil. • Bake the risotto 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.
• Trim green beans, then slice into thirds. Slice zucchini into half-moons. Roughly chop silverbeet. • Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Cook green beans and zucchini, tossing, until tender, 3-4 minutes. • Add silverbeet and cook, stirring, until softened, 1-2 minutes.
• Once the risotto is done, stir through a splash of water to loosen, if needed. Add basil pesto, the veggies and 1/2 the marinated goat cheese and stir to combine. • Add a drizzle of the oil from the marinated goat cheese tub. Season with pepper to taste.
• Roughly chop walnuts. • Divide baked pesto and marinated goat cheese risotto between bowls. • Sprinkle with walnuts and remaining goat cheese to serve. Enjoy!