Name: Red Ratatouille Risotto
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 null aubergine (chopped); 120 g tomatoes; 1 null courgette (large, chopped); 4 clove garlic; 1 pinch salt; 60 ml olive oil; 1 pinch pepper; 2 tbsp olive oil; 1 tbsp rosemary; 1 tbsp thyme (finely chopped); 2 tbsp plant butter; 2 null red onions (sliced); 2 clove garlic (minced); 30 g sun dried tomatoes (sliced); 120 g risotto; 240 ml red wine; 1 litre vegetable stock; 30 g pine nuts; 2 tbsp tomato puree; 120 g basil

Instructions

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1

Put all the roasted ratatouille vegetables: aubergine (1), tomatoes (120 g), courgette (1 large), cloves (4 garlic), olive oil (60 ml), [pinch of salt] and [pinch of pepper] in a roasting tin, season them & bake them for 30 minutes. Preheat oven to 200℃.
2

Warm olive oil (2 tbsp) in a pan, add onions (2 red), fry them until translucent. Then add cloves (2 garlic), rosemary (1 tbsp), thyme (1 tbsp), sun-dried tomatoes (30 g), tomato puree (2 tbsp) and plant-based butter (2 tbsp) to the pan and stir until aromatic. Pour in risotto rice (120 g), stir into the onions, and when you hear subtle popping sounds, pour in red wine (240 ml). Stir until almost completely absorbed. Pour in vegetable stock (1 litre) gradually, one cup at a time, stirring until almost completely absorbed before adding the next, repeating until all stock is used.
3

Pour the roasted ratatouille vegetables from step 1, basil (120 g) & pine nuts (30 g) into the pan & fold them into the rice (make sure the excess juices from the vegetables don’t go into the pan). Serve immediately with fresh crusty bread.