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.
Grilled Vegetable Risotto with Pesto & Pine Nut Topping
A vibrant spring risotto, starring grilled courgette and peppers. Simply stir them through our quick-cook risotto style brown rice, simmering in a creamy tomato sauce. Basil pesto and fragrant garlic bring in extra flavour. Crunchy toasted pine nuts are the perfect topping. Finish with a sprinkle of cheese for extra comfort.
Ready in 20
9 plants
Low sat fat
Serving size
Ingredients
- ½ tsp chilli flakes
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 10g pine nuts
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 4 garlic clove
- 2 onion
- 1 courgette
- 2 pepper
Nutritional Information
Calories: 469
Protein: 12g
Carbs: 62g
Fat: 20g
Grilled Vegetable Risotto with Pesto & Pine Nut Topping
A vibrant spring risotto, starring grilled courgette and peppers. Simply stir them through our quick-cook risotto style brown rice, simmering in a creamy tomato sauce. Basil pesto and fragrant garlic bring in extra flavour. Crunchy toasted pine nuts are the perfect topping. Finish with a sprinkle of cheese for extra comfort.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a grater & a measuring jug
Grill the veg
- Dice the peppers into 2cm chunks. Dice the courgette into 1cm chunks
- Add the pepper and courgette to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 12-15 mins, until golden and softened
Toast the pine nuts
- Meanwhile, 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
Combine the flavours
- Thinly slice the onions and garlic. Finely grate the cheese
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Stir in the garlic and cook for another 30 secs
- Add the rice and break it up with a wooden spoon. Stir in the tomato herb sauce, pesto, 100ml water and half the cheese. Bring to a boil and simmer for 2-3 mins, until thickened
Plate up
- Once ready, stir the grilled veg into the risotto. Season with salt and pepper
- Share the veggie risotto between bowls. Garnish with the pine nuts and the remaining cheese. Sprinkle over the chilli flakes (for those who'd like the heat)
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