This is one of those “best of both worlds” type recipes. Combining all my favorite things about ratatouille and risotto until they meld into one extra delicious food is a feat. This is a bit busy as a recipe but the end result is well worth the effort and it certainly makes sure you’ll get your daily dose of vegetables in one sitting.
Ratatouille Risotto
AuthorMabDifficultyBeginnerIn a frying pan, heat the olive oil then the vegetables, garlic, and a pinch of salt. Continue to cook for 20-30 minutes until cooking the risotto until the vegetables are fully cooked.
In a large stockpot over low heat, add the risotto rice and tomato puree with a small amount of butter and stir for two minutes until the rice is fully coated then add about 1/4 of the stock. Cook over low 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 in portions until all of it has almost been absorbed and the rice is cooked through.
Turn the heat off and mix in the vegetables from the pan, parmesan, creme fraiche, basil, salt and pepper to taste.
Ingredients
Directions
In a frying pan, heat the olive oil then the vegetables, garlic, and a pinch of salt. Continue to cook for 20-30 minutes until cooking the risotto until the vegetables are fully cooked.
In a large stockpot over low heat, add the risotto rice and tomato puree with a small amount of butter and stir for two minutes until the rice is fully coated then add about 1/4 of the stock. Cook over low 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 in portions until all of it has almost been absorbed and the rice is cooked through.
Turn the heat off and mix in the vegetables from the pan, parmesan, creme fraiche, basil, salt and pepper to taste.
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