3-Ingredient White Bean & Pesto Risotto

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

Prepare risotto according to package directions.

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.

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