Ratatouille Risotto

Ratatouille risotto – a creamy, flavourful vegetarian risotto loaded with
ratatouille vegetables. Easily made vegan.

Servings: 4 people

Author: Domestic Gothess

Prep Time
15 minutes

Cook Time
30 minutes

Main Course

Italian

Risotto

Instructions

1 Heat one tablespoon of the olive oil in a pan and add the onion, aubergine,
pepper, courgette, mushrooms, garlic and a pinch of salt. Cook over a low heat,
stirring regularly, for about half an hour until all of the vegetables are soft
and most of the excess liquid has evaporated.
2 Meanwhile, heat the remaining tablespoon of oil in a separate pan and add the
risotto rice. Stir for a minute then add the tomato puree and the white wine if
using and stir until the wine has evaporated. Add some of the stock, give it a
stir and bring it up to a gentle simmer.
3 Add the sundried tomatoes and oregano and gradually add the rest of the stock as
needed, waiting until each addition has almost been absorbed before adding more
and stirring the pan regularly until you have added all of the stock and the
rice is tender.
4 Stir in the parmesan/nutritional yeast, creme fraiche, basil, cooked vegetables
and some salt and pepper. Check the seasoning and serve.