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.
Creamy Tomato Risotto with Grilled Feta & Rocket
Our risotto will be on your table in under 30 mins, thanks to our new speedy risotto-style rice. Here, it simmers in a luscious tomato sauce. Top with tangy grilled feta and whiz together a rocket balsamic salad to complete the dish. Buon appetito!
6 plants
Family classics
Serving size
Ingredients
- 200g baby tomatoes
- 20g pine nuts
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 courgette
- 200g feta (Milk)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g rocket
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 onion
- 4 garlic clove
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 592
Protein: 18g
Carbs: 60g
Fat: 32g
Creamy Tomato Risotto with Grilled Feta & Rocket
Our risotto will be on your table in under 30 mins, thanks to our new speedy risotto-style rice. Here, it simmers in a luscious tomato sauce. Top with tangy grilled feta and whiz together a rocket balsamic salad to complete the dish. Buon appetito!
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Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 200C
- Line a large baking tray with silver foil
- Pull out a large frying pan, medium bowl & a measuring jug
Grill the feta
- Place the feta onto the foil-lined baking tray
- Drizzle with 1 tbsp oil and grill for 10 mins / air fryer 8 mins, until golden
Prep the veg
- Finely dice the onion. Cut the courgettes into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and courgette and cook the veg for 4-6 mins, until softened. Season with salt and pepper
Build the risotto
- Finely chop or crush the garlic. Halve the tomatoes
- Add the tomatoes to the pan and cook for 3 mins. Add the garlic and paprika & oregano mix, then cook for 1 min
- Add the sundried tomato paste, rice, half the vinegar and 300ml water. Stir to combine, gently breaking the rice up with a spoon
- Simmer for 4-6 mins, until most of the liquid has evaporated. Season with salt and pepper
Make the salad & plate up
- Add the rocket, pine nuts and remaining vinegar to the medium bowl, then toss together gently
- Serve the risotto into bowls, topped with the rocket salad. Crumble over the grilled feta to finish
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