Mediterranean Tomato Risotto with Roast Veg & Walnut Pesto Topping

Serving size

1 person 2 people 4 people

Ingredients

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.)
20g walnuts (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.)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
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.)
2 garlic clove
1 onion
2 courgette
1 pepper
1 pepper

Allergens

Contains: Nuts, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	518Kcal
	446kJ	2167kJ
Fat	5.3g	26g
of which saturates	1.0g	4.8g
Carbohydrates	13g	61g
of which sugars	2.2g	11g
Protein	2.7g	13g
Salt	0.5g	2.4g
Fibre	1.5g	7.5g

Back

10 plants Low sat fat

Mediterranean Tomato Risotto with Roast Veg & Walnut Pesto Topping

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Dairy

A creamy risotto a starring our quick-cook risotto-style rise, simmering in a vibrant pomodoro sauce. Stir through sweet roast courgette and crunchy pepper, as well as heaps of cheese for extra comfort. Finish with a drizzle of walnut pesto for the perfect bite.

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 oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a small bowl, a grater & a measuring jug

Prep the veg

Dice the peppers and courgettes into 2cm chunks. Thinly slice the onion and garlic
Place the pepper and courgette onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 20 mins, until golden

Build the risotto

Heat 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. Add the garlic and cook for a further minute
Stir in the tomato herb sauce, stock powder and 100ml water
Add the rice and break it up with a wooden spoon, then bring to a boil and simmer for 4-5 mins

Make the pesto & finish the risotto

Meanwhile, finely grate the cheese. Roughly chop the walnuts
In the small bowl, mix together the pesto, walnuts and 1 tbsp olive oil. Season with salt and pepper. Add a splash of water to loosen to a drizzling consistency
Stir the roasted veg and half of the cheese through the risotto. Season with salt and pepper to taste