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Ratatouille Risotto

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Adapted from Domestic Gothess

 2 tbsp olive oil
 1 onion, diced
 1 eggplant, diced
 1 zucchini, diced
 1 bell pepper, diced
 150 g mushroom, sliced
 4 cloves garlic, crushed
 300 g arborio rice
 3 tbsp tomato paste
 1 l vegetable stock
 5 sundried tomatoes, diced
 2 tsp dried oregano
 40 g parmesan, grated
 5 tbsp creme fraiche
 fresh basil
 salt and pepper, to taste

Heat the olive oil in a stockpot and add the vegeables, garlic, and a pinch of salt. Cooking for 10 minutes until all the vegetables have just started to soften.


Add the risotto rice to the pot, stir for a minute then add the tomato puree and 1/4 of the stock. Cook until the stock is nearly all absorbed.


Add the sundried tomatoes and oregano and another 1/4 of the stock making sure to stir regularly.
Continue to add stock once the last addition has almost been absorbed.


Add stock and stir regularly until all the stock is used and the rice has absorbed all of it.
Turn the heat off and mix in the parmesan, creme fraiche, basil, salt and pepper to taste.

Nutrition Facts

Servings 4