Ratatouille Risotto

French meets Italian. Combining two classics to create a rustic dish perfect for those cold winter days. Perfect with a glass of red wine and some crusty bread.

Ingredients (serve 4-6)

1 onion, diced

4 garlic cloves, crushed

1 aubergine, diced

1 zucchini, diced 

2 capsicums, diced

5 basil leaves, chopped

250g risotto rice    

120ml red wine 

4 tbsp olive oil 

2 tbsp tomato paste 

50g sun-dried tomato

1L vegetable stock 

400g tinned diced tomato

100g shaved Parmesan

100g butter

1 tbsp balsamic reduction

Instructions:

1. Heat up 2 tbsp olive oil in a pan, add the capsicum, aubergine and zucchini and sauté for 3 minutes. Add half of the onion and garlic, cook for another 3 minutes. Add the tinned tomatoes and cook for 15 minutes. Season and set aside.

2. In a second pan, heat the remaining oil, add the remaining onion and garlic. Cook until translucent. Add the tomato paste and sun-dried tomato. Cook for another 5 minutes. Add the rice and stir for 2 minutes. Pour in the wine and stir until wine is absorbed. Add the vegetable stock one cup at the time. Make sure the liquid is absorbed before adding the next cup.

3. Cook for around 12 minutes. The rice should be ¾ cooked. Spoon in the ratatouille and stir well. Cook for another 5 minutes or until rice is cooked.

4. Remove from heat and stir in the butter and Parmesan. Add the chopped basil and season. 

Serve in a bowl and garnish with shaved Parmesan, chopped basil, and a drizzle of balsamic reduction.


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