Oven baked pesto-risotto

Oven baked pesto-risotto

Based on 0 ratings
Anja Kordowski

Anja Kordowski

Community member

"The breadcrumbs make a real difference in this dish - creamy meets crunchy. And the red pest gives this traditional course an additional Italian flavour."

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
1 package
arborio rice
1
onion
1
green zucchini
100 g
green beans
60 g
baby spinach
30 g
grated Parmesan cheese
100 g
(red) pesto
2
garlic cloves
1 package
panko breadcrumbs

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  • Step 1/6

    • 1 onion
    • 1 green zucchini
    • 100 g green beans
    • 2 garlic cloves

    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.

  • Step 2/6

    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.
    • 1 package arborio rice

    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.

  • Step 3/6

    Transfer risotto mixture to a medium sized dish. Cover with aluminium foil and bake for 20min or until liquid is absorbed.

  • Step 4/6

    In the meantime, prepare the panko breadcrumbs. Add to frying pan, cook and stir until golden brown.
    • 1 package panko breadcrumbs

    In the meantime, prepare the panko breadcrumbs. Add to frying pan, cook and stir until golden brown.

  • Step 5/6

    When the risotto is done, stir through the red pesto and the grated parmesan. Lastly, fold in the spinach leaves.
    • 60 g baby spinach
    • 30 g grated Parmesan cheese
    • 100 g (red) pesto

    When the risotto is done, stir through the red pesto and the grated parmesan. Lastly, fold in the spinach leaves.

  • Step 6/6

    Put pesto risotto into a serving bowl and garnish with breadcrumbs. Finally, enjoy!

    Put pesto risotto into a serving bowl and garnish with breadcrumbs. Finally, enjoy!

  • Enjoy your meal!

    Oven baked pesto-risotto

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