Preheat the oven to 220 degrees C fan-forced. Finely chop the onion and the garlic, cut zucchini into cubes and trim the green beans.
Heat a large frying pan and melt butter. Add the onion and cook until softened before adding the garlic. Add the arborio rice and stir to combine. Then, add two cups off water and leave to boil until first bubbles appear. When mixture starts boiling, add the chopped zucchini and beans.
Transfer risotto mixture to a medium sized dish. Cover with aluminium foil and bake for 20min or until liquid is absorbed.
In the meantime, prepare the panko breadcrumbs. Add to frying pan, cook and stir until golden brown.
When the risotto is done, stir through the red pesto and the grated parmesan. Lastly, fold in the spinach leaves.
Put pesto risotto into a serving bowl and garnish with breadcrumbs. Finally, enjoy!