Rustic 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.
1 cup risotto rice
1/2 cup red wine
4 tbsp olive oil
2 tbsp tomato paste
1 can diced tomato
2 cups vegetable stock (homemade or store bought)
100g Parmesan, shaved
1 cup onion, diced
1 cup zucchini, diced
3 tsp garlic, crushed
2 cups capsicum, diced
3 tsp coriander, chopped
Heat up 2 tbsp oil in a pan, add the capsicum and sauté for 3 minutes. Add half of the onion and garlic, cook for another 3 minutes. Add the tinned tomatoes, zucchini and cook for 15 minutes. Season and set aside.
In a clean pan, heat the remaining oil, add the remaining onion and garlic. Cook until translucent. Add the tomato paste, the rice and stir for 2 minutes. Pour in the wine and stir until the wine is absorbed. Add the vegetable stock one cup at a time. Make sure the liquid is absorbed before adding the next cup.
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.
Remove from heat and stir in the butter and Parmesan. Add the herb and season.
Serve in a bowl and garnish with shaved Parmesan, herbs, and a drizzle of olive oil or balsamic reduction. Any leftovers can be frozen or rolled in breadcrumbs to make Arancini balls.
Calories 517, Fat 26.4 grams, Cholesterol 31 milligrams, Sodium 656 milligrams, Carbs 56 grams, Protein 14.8 grams