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Recipe Instructions:

Ingredients
Ingredient Checklist
1 (5.5-ounce) box Parmesan-style risotto
1 (15 ounce) can cannellini beans, rinsed
1 tablespoon extra-virgin olive oil, plus more for pan
¼ teaspoon kosher salt
⅛ teaspoon cracked black pepper
¼ cup prepared pesto

DirectionsInstructions Checklist
Step 1
Preheat oven to 425°F and coat a large rimmed baking sheet lightly with olive oil.

Step 2
Prepare risotto according to package directions.

Step 3
Meanwhile, toss beans with oil, salt and pepper and spread out on the prepared pan. Roast, stirring once halfway through, until lightly browned, about 20 minutes.

Step 4
Divide the cooked risotto among 4 bowls. Top with roasted beans and drizzle with pesto.