Spring Vegetable & Pesto Risotto with Rocket & Pine Nut Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
10g pine nuts
1 onion
1 courgette
200ml almond cream (use half) (Nuts)

(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 unwaxed lemon
1 handful of fresh flat-leaf parsley
150g peas
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
2 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.)
20g rocket

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	597Kcal
	472kJ	2497kJ
Fat	5.5g	29g
of which saturates	0.6g	3.4g
Carbohydrates	13g	71g
of which sugars	1.9g	10.0g
Protein	3.2g	17g
Salt	0.54g	2.9g
Fibre	2.3g	12g

Ingredients

1 tbsp garlic, basil and parsley paste (use half)

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
20g rocket (use half)
1 unwaxed lemon (use half)
1 courgette (use half)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
10g pine nuts (use half)
1 handful of fresh flat-leaf parsley (use half)
200ml almond cream (use a quarter) (Nuts)

(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
2 tbsp green pesto (use half)

(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.)
1 onion (use half)
150g peas (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	597Kcal
	472kJ	2497kJ
Fat	5.5g	29g
of which saturates	0.6g	3.4g
Carbohydrates	13g	71g
of which sugars	1.9g	10.0g
Protein	3.2g	17g
Salt	0.54g	2.9g
Fibre	2.3g	12g

Back

Vegan Ready in 20 1/3 daily fibre 6 plants Low sat fat

Spring Vegetable & Pesto Risotto with Rocket & Pine Nut Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Vegan

A green risotto to celebrate the season. Tender peas and hearty courgette join almond cream and nutty short grain rice. Green pesto, zesty lemon and parsley add freshness. A crunchy pine nut drizzle and leafy rocket complete the dish.

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

Pull out a large frying pan, a small bowl, a measuring jug & a grater

Prep & toast

Finely dice the onion. Dice the courgette into 1cm chunks
Heat the large frying pan on medium-high heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside

Build the risotto

Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and onion and cook for 5-6 mins, until softening. Season with salt and pepper
Add the garlic herb paste and cook for 1 min
Stir in the half pack of almond cream, the stock powder and 200ml water (100ml for 1 person) and bring to a simmer. Add the rice, breaking it up with a wooden spoon
Simmer for 5-6 mins, until thickened. Add the peas in the final 1-2 mins

Prep the dressing

Meanwhile, zest half the lemon, then quarter. Finely chop the parsley and toasted pine nuts
To the small bowl, add the lemon zest (or to taste), pine nuts, half the parsley and 2 tsp olive oil. Season with salt and pepper and mix to combine

Finish & plate up

Stir the nutritional yeast, pesto, remaining parsley and a squeeze of lemon through the risotto. Season with salt and pepper to taste. Add a splash of water if it becomes too thick
Serve the risotto into bowls, topped with the rocket. Drizzle over the parsley pine nut dressing and serve with the remaining lemon wedges