Ratatouille Risotto

Ingredients

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

Directions

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.

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Ratatouille Risotto