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Summer risotto with crumbled feta & pesto

This risotto uses the best of late summer produce
Prep Time 10 mins
Cook Time 45 mins


  • Frypan
  • Oven proof dish with lid


  • 2-3 punnets mixed tomatoes
  • 1 red onion quartered
  • 1 handful olives kalamata
  • 4-5 garlic cloves peeled whole
  • olive oil
  • Salt & pepper
  • 2 cups Arborio rice
  • 4 cups vegetarian stock
  • 2 handfuls baby spinach
  • crumbled feta
  • fresh pesto garnish


  • Place all the tomatoes, onion, olives and garlic cloves onto a baking tray and roast for 20 mins or so until wilted and sweet and delicious and soft
  • Make the baked risotto as per my recipe here. I fry off some red onions into a heavy based pan, then add in 2 cups of risotto and 4 cups of stock, whack a lid on and place into a 180-200 degree oven for 40 mins. This can be scaled up or down depending on how many people you need to cook for just double the stock to the rice and you will be sweet
  • Once the tomatoes are cooked and the rice is done take the lid off and tip all the tomatoes into the rice and stir through. Then add in the handfuls of spinach, whack the lid on for a few minutes and then stir through as it will be wilted.
  • Serve into bowls with crumbled feta on top (I added too much in and wouldn't advise this as the flavour was too much) and a spoonful of good store bought (or even better home-made pesto)