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.
Summer Tomato & Wild-caught Cod Risotto
Summer is in the air with this fresh risotto, starring sustainably-sourced cod. Simmered in a creamy sauce of red peppers and cherry tomatoes. Garnish with toasted pine nuts and leafy rocket for the perfect bite.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 shallot
- 110g baby tomatoes (use half)
- 1 pepper (use half)
- 2 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g pine nuts (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 20g rocket (use half)
- 2 garlic clove
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 280g diced cod fillets (use half) (Fish)
Nutritional Information
Calories: 556
Protein: 45g
Carbs: 51g
Fat: 19g
Ingredients
- 2 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 20g rocket
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes
- 10g pine nuts
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 280g diced cod fillets (Fish)
- 1 pepper
- 2 shallot
Nutritional Information
Calories: 534
Protein: 44g
Carbs: 47g
Fat: 19g
Summer Tomato & Wild-caught Cod Risotto
Summer is in the air with this fresh risotto, starring sustainably-sourced cod. Simmered in a creamy sauce of red peppers and cherry tomatoes. Garnish with toasted pine nuts and leafy rocket for the perfect bite.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a small frying pan & a measuring jug
Prep time
- Finely slice the shallots and garlic. Dice the pepper into 2cm chunks
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on a medium heat. Once hot, add the shallot and pepper. Cook for 4-5 mins until softened. Add the garlic and sundried tomato paste and cook for 1 min
- Add the vinegar, tomatoes, cod, stock powder and 200ml hot water (100ml for 1 person)
- Simmer for 19 mins until the sauce has thickened slightly and the fish is cooked through
Toast the pine nuts
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, until golden. Remove from the heat
Finish the risotto
- Mix the rice into the sauce, gently breaking it up with a spoon. Simmer together for a final 3-4 mins. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the tomato & cod risotto between bowls. Garnish with the rocket and toasted pine nuts
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