The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Feta & Tomato Risotto with Rocket & Toasted Pine Nuts
This easy risotto is bursting with flavour thanks to a creamy pomodoro sauce, infused with smoky paprika, tangy sundried tomato paste and sweet balsamic. Top with creamy feta, grilled till golden. Finish with leafy rocket and a generous sprinkle of pine nuts, for extra crunch.
Ready in 20
6 plants
Serving size
Ingredients
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 20g rocket
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 110g baby tomatoes
- 3 garlic clove
- 1 courgette
- 1 onion
- 10g pine nuts
- 100g feta (Milk)
Nutritional Information
Calories: 599
Protein: 19g
Carbs: 64g
Fat: 31g
Ingredients
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 100g feta (use half) (Milk)
- 1 onion (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 3 garlic clove
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 110g baby tomatoes (use half)
- 10g pine nuts (use half)
- 20g rocket (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 courgette (use half)
Nutritional Information
Calories: 618
Protein: 20g
Carbs: 65g
Fat: 33g
Feta & Tomato Risotto with Rocket & Toasted Pine Nuts
This easy risotto is bursting with flavour thanks to a creamy pomodoro sauce, infused with smoky paprika, tangy sundried tomato paste and sweet balsamic. Top with creamy feta, grilled till golden. Finish with leafy rocket and a generous sprinkle of pine nuts, for extra crunch.
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Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 200C
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium bowl & a measuring jug
Toast & grill
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Halve the feta. Place half the feta onto the foil-lined baking tray. Drizzle with 1 tsp oil and grill for 10 mins / air fryer 8 mins, until golden
Prep the veg
- Meanwhile, finely dice the onion. Dice the courgette into 1cm chunks
- Reheat the frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 4-6 mins, until softened. Season with salt and pepper
Build the flavour
- Finely chop or crush the garlic. Halve the tomatoes. Add the tomatoes, garlic and paprika & oregano blend to the pan and cook for another 2 mins
- Add the sundried tomato paste, half of the vinegar and 200ml water (100ml for 1 person). Bring to the boil, then stir in the rice and crumble in the remaining feta, breaking it up with a spoon
- Simmer for 4-6 mins, until thickened. Season to taste with salt and pepper
Make the salad & plate up
- Place the rocket, pine nuts and remaining vinegar into the medium bowl and toss together
- Season the risotto to taste, then share between bowls
- Top with the rocket salad. Crumble over the grilled feta to finish
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