Name: Red Ratatouille Orzo Risotto
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 null aubergine (small); 1 null courgette (small); 1 null red bell pepper; 1 null red onion; 2 clove garlic; 1 null vegetable stock cube (to make 300ml vegetable stock); 1 tsp dried rosemary; 1 tsp dried thyme; 50 g sun-dried tomato pesto; 2 tbsp tomato puree; 120 g orzo; 200 ml coconut milk; 1 tbsp brown rice miso paste; 1 tbsp balsamic vinegar; null to_garnish olive oil (for drizzling, salt and pepper to taste); 2 tbsp olive oil (for frying); 2 tbsp pumpkin seeds; 1 handful fresh basil leaves

Instructions

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1

Preheat your oven to 180°C (fan setting) and line a baking tray.
2

Trim the aubergine (1), courgette (1) and bell pepper (1 red) then cut them into small chunks. Arrange them on the lined baking tray, drizzle with some [olive oil] and season with salt and pepper. Roast in the oven for minutes (30).
3

While the vegetables roast, peel and finely chop the onion (1 red) and garlic (2 clove). Dissolve the stock cube (1 vegetable) in 300ml boiling water to make vegetable stock (300 ml).
4

Warm olive oil (2 tbsp) in a medium saucepan over medium heat. Add the chopped [red onion] and cook until soft and translucent, for about 5-10 minutes. Stir in the chopped [garlic] and cook for a further minute (1). Add the dried rosemary (1 tsp), dried thyme (1 tsp), sun-dried tomato pesto (50 g), and tomato puree (2 tbsp), stirring everything together well.
5

Add the orzo (120 g) and the hot vegetable stock (300 ml) to the pan, mix well, and cook for 6-10 minutes, or until the liquid has been absorbed and the orzo is cooked through.
6

Once the orzo is cooked, stir in the coconut milk (200 ml), brown rice miso paste (1 tbsp), balsamic vinegar (1 tbsp), and the roasted vegetables.
7

Serve the risotto immediately, topped with pumpkin seeds (2 tbsp) and a fresh basil leaves (1 handful). Season with additional salt and pepper to taste.