Baked Courgette & Goat's Cheese Risotto
with Walnut Pesto and Rocket
Pesto is a great way to add plenty of flavour and healthy fats to a dish. In this recipe, you'll be making your own pesto with walnuts, basil, rocket, hard Italian cheese and olive oil. You'll see how quick and easy pesto is to make, so if you are looking for more tasty pesto inspiration have a look at the HelloFresh blog!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Courgette
(May contain Celery)
1
Garlic Clove
½
Lemon
175
Risotto Rice
15
Cider Vinegar
(Contains Sulphites)
20
Vegetable Stock Paste
(Contains Celery)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Goat's Cheese
(Contains Milk)
Not included in your delivery
2
Olive Oil
450
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Trim the courgette then halve lengthways. Slice widthways into 1cm thick pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later. Add the onion and fry until soft, 4-5 mins. Add the garlic and cook for 1 min, then stir in the risotto rice. Cook until the edges of the rice are translucent, 1-2 mins. Add the cider vinegar, allow it to evaporate, then add the boiled water (see ingredients for amount) and veg stock paste. Stir to combine and season with salt and pepper.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, roughly chop the walnuts and finely chop a quarter of the rocket. Pop into a bowl with the hard Italian style cheese and olive oil (see ingredients for amount) then season with pepper. Mix together then set aside.
Put a large frying pan on medium-high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins. Turn only occasionally - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper then transfer to a bowl.
Once your risotto is ready, remove from your oven. Preheat your grill to high. Stir the lemon zest, courgette and walnut pesto into your risotto (add a splash of water if needed). Season to taste if needed. Crumble the goat's cheese over the top of the risotto and grill until browned, 4-5 mins.
Meanwhile, pour a drizzle of olive oil into a medium bowl. Add a squeeze of lemon juice and season with salt and pepper. Mix together, then add the remaining rocket and toss to coat. Once cooked, serve the risotto in bowls with a handful of rocket on top. Enjoy!
