Pesto Risotto with mushrooms & roast tomatoes

Firstly some cookbook news!!
I’m so excited to tell you that I’ve been writing a cookbook! I’ve been beavering away on the biggest and most exciting project of my life for some time now and I’ve poured my heart into creating the recipes – I can’t wait to share it with you 🙏🏻
You’re going to find everything; warming comfort foods, dishes packed with flavour and spices, easy one pot meals, incredible desserts and much more. I’ll be sharing more news in the coming weeks on my social media channels with some sneak peaks.

My cookbook ‘Rebel Recipes – vegan food for the soul’ will be published on 26 Dec, and it’s available to pre-order now. Get your hands on a first addition – here’s the link 🙏🏻❤️

And now for the risotto – which has juicy mushrooms and is beautifully flavoured with basil pesto and lots of lemon.
Delicious just as it is but then (and I’m not sure why I haven’t done with before) topped with gorgeous bursting roast cherry tomatoes – They pop and their juices ooze into the rice. Amazing.

The final flourish – topped with more pesto, toasted pine nuts, a drizzle of balsamic glaze and rocket. So good!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  40 minutes cook time


For the pesto;

  • 4 tbsp pine nuts toasted

  • Big bunch basil

  • 1 garlic clove

  • 3 tbsp nutritional yeast

  • 1/2 tsp sea Salt

  • Twist black pepper

  • 2 tbsp olive oil

  • Water to loosen


Roast tomatoes;

  • 2 cups Cherry tomatoes

  • Splash olive oil

  • Sea salt


Risotto ingredients;

  • 250g aborio rice washed

  • 2 tbsp olive oil

  • 2 onions chopped roughly

  • 4 cloves garlic sliced

  • 3 tbsp white wine

  • 4 Cups veg stock

  • 2 cup mushrooms of choice sliced

  • 4 tbsp nutritional yeast

  • Zest 1 lemon

  • 1 tsp Sea salt

  • Lots of Black pepper

  • 1 cup pesto

  • Juice 1/2 lemon

  • 2 tbsp olive oil

  • pinch salt


  • More pesto

  • Toasted pinenuts

Balsamic glaze
Sprinkle sea sat


To make the pesto;

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To cook the tomatoes;

  1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside

To make the risotto;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.

  2. Add the rice and the white wine to the pan and stir throughly to combine.

  3. Add 1 cup at a time of stock at a time until all the liquid is absorbed.

  4. Stir in 1 cup pesto and the mushrooms, now add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.

  5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes

To serve;

  1. Top with the roast tomatoes, more pesto, toasted pinenuts, a handful of rocket and a drizzle of balsamic glaze.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Becky on November 11, 2020 at 6:11 pm

    Hi Niki,
    I’ve just made this recipe, (the first of many of yours that I’ve bookmarked!) This is absolutely delicious, can’t believe how beautiful it tastes!
    Thank you so much for sharing this, very excited to try your other recipes now!!
    Becky x

    • Niki on March 14, 2021 at 8:38 pm

      Hi Becky – thanks so much for your wonderful comments, I hope you enjoy! Niki xo

  2. […] 27 – Pesto risotto with mushrooms and tomatoes […]

  3. Shannon on November 11, 2019 at 11:50 pm

    Delicious!! I opted to use prepare pesto but it still turned out great. I followed this recipe exactly and it yielded upwards of 8 servings rather than 2-4.

    • Niki on November 12, 2019 at 5:33 pm

      Hi Shannon
      Perfect! Must be my greedy portions!
      Much love
      Niki xxx

  4. Anna on April 14, 2019 at 4:20 pm

    Do you have to add the yeast? What is the purpose of this?

    • Niki on April 17, 2019 at 10:05 pm

      Hi Anna
      The nutritional yeast adds a ‘cheesy’ flavour. Its not essential but improves the flavour.
      My best
      Niki xx

  5. Babs B on March 24, 2019 at 5:14 pm

    Looking forward to having this for dinner tonight!

    • Niki on April 11, 2019 at 11:17 am

      I hope you enjoy! xx

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