By Jillian Adamson
G - Cheesy Risotto With Ratatouille & Basil
24 steps
Cook:45min
For this delicious twist on two Mediterranean favourites, you'll top melty, cheesy risotto with roasted vegetables simmered in a herby tomato stock. Buon appetito!
Updated at: Thu, 17 Aug 2023 14:07:45 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
52
High
Nutrition per serving
Calories642.5 kcal (32%)
Total Fat22.6 g (32%)
Carbs97.2 g (37%)
Sugars18.6 g (21%)
Protein15.7 g (31%)
Sodium1390.7 mg (70%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a kettle
Step 2
Deseed the yellow pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Step 3
Trim the green stalks off the aubergine and courgette and chop into bite-sized pieces
Step 4
Add the chopped aubergine, courgette and pepper to a baking tray (or two!) with a very generous drizzle of olive oil and a generous pinch of salt and pepper
Step 5
Sprinkle over the dried oregano, give everything a good mix up and put the tray in the oven for an initial 20 min
Step 6
While your veg is cooking, peel and finely chop the brown onion
Step 7
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Step 8
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Step 9
While the onion is cooking, peel and finely chop (or grate) the garlic
Step 10
Dissolve the vegetable stock cubes in 1000ml boiled water
Step 11
Once the onion has softened, add the chopped garlic and arborio rice and cook for 30 secs
Step 12
Add the Chinese rice wine and cook for a further 30 secs or until evaporated
Step 13
Once evaporated, add the stock a ladle at a time, stirring continuously for 20-25 min or until all the stock has absorbed and the rice is cooked
Step 14
Meanwhile, cut the cherry tomatoes in half
Step 15
Dissolve the tomato paste in 100ml boiled water with a pinch of salt and sugar – this is your tomato stock
Step 16
Once the vegetables have had 20 min, remove the tray from the oven and add the chopped cherry tomatoes and tomato stock
Step 17
Mix it all together and return the tray to the oven for a further 5-8 min – this is your ratatouille
Step 18
Chop the basil finely, including the stalks
Step 19
Grate the cheddar cheese
Step 20
Once the rice is cooked, add a knob of butter and half the grated cheese and gently stir it all together – this is your cheesy risotto
Step 21
Serve the ratatouille over the cheesy risotto
Step 22
Top with the chopped basil and remaining grated cheese
Step 23
Season with a grind of black pepper
Step 24
Enjoy!
Notes
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