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Green Risotto & Pan Con Tomate

Green Risotto & Pan Con Tomate

4.5rating out of 5

(651 reviews from our customers)

Prep Time

35 min



The base for this risotto is a pesto made from 3 seed mix, parsley and basil. It forms a soothing fragrant rice dish, accompanied by 'pan con tomate', which is a Spanish tapas side and translates to 'bread with tomato', just in case you were wondering. Italian and Spanish...we think it works, just don't tell either!

Prep Time

35 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
3 tomatoes
3 garlic cloves
10g parsley
basil 3.18
20g basil
Shaoxing wine (3.18)
1 tbsp Shaoxing wine †
2 ciabatta rolls †
40g Italian hard cheese †
3 seed mix
30g 3 seed mix
1 tsp dried oregano
1 vegetable stock cube †
160g arborio rice
You Will Need
Food processor, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 tomato
  • 1 garlic clove
  • 10g parsley
  • 20g basil
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • ciabatta rolls<span class="strong">†</span>
  • 40g Italian hard cheese<span class="strong">†</span>
  • 1 pine nut & seed mix sachet (30g)
  • 1 tsp dried oregano
  • vegetable stock pot<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 1095 kJ
258 kcal
3011 kJ
710 kcal
of which saturates
7.1 g
2.1 g
19.5 g
5.8 g
of which sugars
41.3 g
3.3 g
113.7 g
9.1 g
Fibre 2.1 g 5.9 g
Protein 8.2 g 22.6 g
Salt 1.15 g 3.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 tomato
1 garlic clove
10g parsley
flat parley (100%)
20g basil
basil (100%)
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
ciabatta rolls
fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, nicotinamide, thiamin), water, yeast, salt, oliver oil, cs5 (WHEAT flour, sunflower oil, enzymes: alpha amylase)
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tsp dried oregano
dried oregano
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
160g arborio rice
arborio rice
  • Allergens highlighted by † (sulphites, wheat-gluten, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Green Risotto & Pan Con Tomate

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat (you will use this pan later for your risotto)

Add the 3 seed mix and toast for 1 min or until very slightly browned and starting to pop, then set them aside to cool, keeping the pan for later

2 Green Risotto & Pan Con Tomate

Dissolve the vegetable stock cube[s] in 700ml [1.4L] boiled water

Peel and finely dice the brown onion[s]

Return the pan to a medium-high heat with a drizzle of vegetable oil and a knob of butter

Once the pan is hot and the butter is bubbling, add the onion and cook for 3-5 min or until softened but not coloured

3 Green Risotto & Pan Con Tomate

Add the arborio rice to the pan and cook for 30 sec, stirring to coat the grains in oil

Add the Shaoxing wine and cook for a further 30 sec or until it has almost evaporated

Add 1/3 of the stock with a pinch of pepper

Once absorbed, continue to add the stock, a little at a time, stirring almost constantly until the stock has absorbed and the rice is cooked 

4 Green Risotto & Pan Con Tomate

Meanwhile, peel and finely chop 1 [2] garlic clove[s]

Roughly chop the basil and parsley together, including the stalks

Add the toasted seeds, basil, parsley, oregano, chopped garlic, 3 tbsp [6 tbsp] olive oil, a splash of water and a pinch of salt and pepper to a food processor

Blitz to a coarse paste – this is your pesto

5 Green Risotto & Pan Con Tomate

Slice each ciabatta, as you would a loaf of bread, into 5 even slices

Lay the slices flat on a baking tray then drizzle with olive oil

Put the tray in the oven for 4-5 min or until crunchy, you want your bread toasted but not burnt

6 Green Risotto & Pan Con Tomate

Slice the tomatoes in half then grate (using the largest grater) directly into a bowl

Peel the remaining 2 [4] garlic cloves and cut them in half 

Grate the Italian hard cheese

7 Green Risotto & Pan Con Tomate

Remove the toasted ciabatta from the oven then rub the remaining garlic cloves directly onto the toasted surface

Spoon the grated tomato onto the toasted ciabatta then season with salt and pepper – this is your Pan Con Tomate

Stir the pesto through the risotto, taste and add more salt and pepper if needed


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Serve the risotto with the Pan Con Tomate to the side

Garnish with the grated cheese


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