Grilled Vegetable Risotto with Pesto & Pine Nut Topping

Serving size

1 person 2 people 4 people

Ingredients

2 pepper
1 courgette
2 onion
4 garlic clove
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.)
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
10g pine nuts
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.)
½ tsp chilli flakes

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	469Kcal
	437kJ	1962kJ
Fat	4.5g	20g
of which saturates	0.9g	4.0g
Carbohydrates	14g	62g
of which sugars	2.5g	11g
Protein	2.7g	12g
Salt	0.37g	1.7g
Fibre	1.5g	6.6g

Back

Ready in 20 9 plants Low sat fat Family-friendly

Grilled Vegetable Risotto with Pesto & Pine Nut Topping

Prep time: 10 mins

Total time: 20 mins

Cuisine: Italian

Food group: Dairy

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.

Cooking Instructions

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.

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)