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Italian Recipes
Baked Cherry Tomato & Pesto Risotto

Baked Cherry Tomato & Pesto Risotto

with Spinach & Parmesan

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When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy!

Allergens:Tree NutsMilkNuts
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

3 clove


1 bunch


1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soya)

1 packet

arborio rice

1 cube

vegetable stock

1 punnet

cherry tomatoes

1 unit


½ block

Parmesan cheese


1 bag

baby spinach leaves

1 bunch


1 tub

traditional pesto

(ContainsMilk, Nuts)

Not included in your delivery

olive oil

20 g



2 cup


4 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3390 kJ
Fat35.4 g
of which saturates11.7 g
Carbohydrate96.9 g
of which sugars13.6 g
Protein21.9 g
Sodium794 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Non-Stick Pan
Baking Dish
Aluminum Foil
Baking Paper
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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Start the risotto
Start the risotto

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the arborio rice, stir to combine and cook until the rice is coated in oil and slightly translucent, 1-2 minutes.

Start the risotto
Start the risotto

Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the pan. Bring to the boil and then remove from the heat. Carefully transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. Halfway through cooking, stir through a splash of water.

Roast the tomatoes
Roast the tomatoes

While the risotto is baking, slice the cherry tomatoes in half. Pick the thyme leaves. On an oven tray lined with baking paper, place the cherry tomatoes and thyme. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until blistered, 15-20 minutes.

Toast the walnuts
Toast the walnuts

Roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast until fragrant, 3-4 minutes. Transfer to a small bowl. Finely chop the parsley. Slice the lemon into wedges. Grate the Parmesan cheese (see ingredients list).

Stir in the rest
Stir in the rest

Remove the risotto from the oven and stir through the baby spinach leaves, grated Parmesan cheese, traditional pesto and 3/4 of the parsley. Add a good squeeze of lemon juice. Season to taste with salt and pepper. Gently fold in the roasted cherry tomatoes. TIP: Seasoning is key in this dish, so taste, season with salt and pepper or lemon juice and taste again. TIP: Save some Parmesan to sprinkle on top if you prefer!

Serve up
Serve up

Divide the baked cherry tomato and pesto risotto between bowls. Top with the toasted walnuts and remaining parsley. Serve with the lemon wedges.