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.
Mediterranean Tomato Risotto with Roast Veg & Walnut Pesto Topping
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.
10 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 518
Protein: 13g
Carbs: 61g
Fat: 26g
Mediterranean Tomato Risotto with Roast Veg & Walnut Pesto Topping
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.
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Cooking Instructions
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
Plate up
- Serve the risotto into bowls. Drizzle over the walnut pesto and sprinkle with the remaining cheese
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