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Pesto and feta risotto

with sweet stem broccoli and honey hazelnuts

Ready in around 20 mins

RECIPE FACT:
The word "pesto" is derived from the Italian verb "pestare," which means "to crush" or "to pound," referring to the traditional method of preparing the sauce.
Nutritional Info:
  • Energy: 3422kj (818Kcal)
  • Protein: 30g
  • Carbohydrate: 72g
  • sugars: 9g
  • Fat, total: 46g
  • saturated: 16g
  • Sodium: 1042mg
  • Contains: Cashews, Hazelnuts, Milk, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    BOIL THE KETTLE.

  • 1. TO COOK THE RISOTTO:

    Empty the seasoned arborio rice into a pot with 1 ½ cups of boiling water from the kettle then bring up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until the rice is al dente. Add the pesto and feta crème and peas, stir and cook for 1-2 mins or until reduced slightly.

  • 2. TO CHAR THE SWEET STEM BROCCOLI:

    Trim the woody ends off the sweet stem broccoli then cut in half lengthways. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sweet stem broccoli, season with salt and cook for 2-3 mins until charred.

  • TO SERVE:

    Spoon the pesto and feta risotto into bowls then top with charred sweet stem broccoli and rocket. Drizzle with black pepper balsamic and sprinkle over feta and honey hazelnuts.

Ingredients In your box:
  • 1 bag of seasoned arborio rice
  • 1 pot of pesto and feta crème
  • 1 pot of black pepper balsamic
  • 1 pot of feta
  • 1 sachet of honey hazelnuts
  • 1 pot of peas
  • 1 bag of sweet stem broccoli
  • 1 bag of rocket

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