butterbean pesto risotto

Written By Angelica Pupillo

If you have been looking for a way to add more plants into your meals and don’t want it to take too much time and effort then this is the recipe for you! It’s simple to make and will be on the table in 30 minutes. You can also easily double this recipe if you have a bigger family to feed or you can keep quantities as is and have it as a side dish alongside some chicken or fish. The full recipe is written for you below 👇

recipe (serves 2)

ingredients

  • 1 cup arborio rice

  • 500mL vegetable stock

  • 1 clove garlic

  • 1/3 cup seeds

  • 1 x 400g can butterbeans, rinsed and drained

  • 2 cups spinach

  • ½ cup parsley

  • Juice of ½ lemon

  • Olive oil

  • Salt

method

1. Preheat your oven to 180C with the fan on and line a baking tray with baking paper.

2. Pour the seeds onto the baking tray along with the garlic clove (not peeled). Roast for 15 minutes.

3. While the seeds are roasting you can start making the rice. Pour a few tablespoons of olive oil into a pan over medium high heat. Add in the rice and sauté until it starts to go golden. The stock needs to be added in a little bit at a time. Add enough to cover the rice and stir until absorbed. Repeat this step until the rice is cooked through.

4. To make the pesto, add the butterbeans, spinach, parsley, lemon juice, the roasted seeds, the garlic (skin now peeled off) and a sprinkle of salt. Pulse until smooth.

5. Pour the pesto into the rice and mix until combined. That’s it!

tip

You can keep this recipe completely plant-based OR add in some parmesan cheese which adds a beautifully nutty and salty flavour.

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
Next

creamy pumpkin and butterbean curry