Cheesy Risotto With Ratatouille & Basil

Cheesy Risotto With Ratatouille & Basil

Rating
4.50rating out of 5

(1780 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Use within

5-6 days

We've combined two classic Mediterranean favourites in one dish. It's risotto, but with a rich vegetable ratatouille on top. After making your simple, cheesy risotto base, you'll finish the veg-packed dish with chopped fresh basil. Pssst! It's got 5 of your 5-a-day! (Gluten-free, suitable for coeliacs.)

Prep Time

40 min

Cuisine

Italian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Arborio-rice
160g arborio rice
Aubergine
1 aubergine
Courgette
1 courgette
dried-oregano
1 tsp dried oregano
garlic-clove
2 garlic cloves
vegetable stock cube (new5/18)
1 vegetable stock cube †
Yellow-pepper
1 yellow pepper
Cherry-tomatoes
125g cherry tomatoes
tomato paste 3.18
2 tbsp tomato paste †
basil 3.18
10g basil
Onion
1 brown onion
Shaoxing wine (3.18)
15ml Chinese rice wine
Cheddar-cheese
40g mature cheddar †
You Will Need
Butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 1 aubergine
  • 1 courgette
  • 1 tsp dried oregano
  • 1 garlic clove
  • 1 vegetable stock cube<span class="strong">†</span>
  • 1 yellow pepper
  • 125g cherry tomatoes
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 10g basil
  • 1 brown onion
  • 15ml Chinese rice wine
  • 20g mature cheddar<span class="strong">†</span>
Typical Values per 100g per serving
Energy 385 kJ
91 kcal
2116 kJ
498 kcal
Fat
of which saturates
1.9 g
1.1 g
10.7 g
5.9 g
Carbohydrate
of which sugars
15.9 g
2.8 g
87.6 g
15.6 g
Fibre 0.9 g 5.1 g
Protein 3.1 g 17.3 g
Salt 0.5 g 2.75 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice
1 aubergine
1 courgette
1 tsp dried oregano
dried oregano
1 garlic clove
1 vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 yellow pepper
125g cherry tomatoes
2 tbsp tomato paste
tomatoes (sulphites)
10g basil
1 brown onion
15ml Chinese rice wine
rice wine
20g mature cheddar
cows milk, salt, vegetarian rennet, starter culture
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Ratatouille Risotto With Basil

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim the green stalks off the aubergine[s] and chop into bite-sized pieces

Top, tail, then chop the courgette[s] into bite-sized pieces

2 Cheesy Ratatouille Risotto With Basil

Add the chopped courgette, aubergine and yellow pepper to a baking tray (or two) with a very generous drizzle of olive oil and a generous pinch of salt and pepper

Sprinkle over the dried oregano, give everything a good mix up and put the tray in the oven for an initial 20 min

3 Cheesy Ratatouille Risotto With Basil

Meanwhile, peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

4 Cheesy Ratatouille Risotto With Basil

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the vegetable stock cube[s] in 700ml [1.4L] boiled water

5 Cheesy Ratatouille Risotto With Basil

Once the onion has softened, add the chopped garlic and arborio rice and cook for 30 sec 

Add the Chinese rice wine and cook for a further 30 sec or until evaporated

Once evaporated, add the stock a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked

6 Cheesy Ratatouille Risotto With Basil

Meanwhile, cut the cherry tomatoes in half

Dissolve the tomato paste in 100ml [200ml] boiled water with a pinch of salt and sugar

Once the vegetables have had 20 min, remove the tray from the oven and add the chopped cherry tomatoes and tomato stock

Give everything a good mix up and return the tray to the oven for a further 5-8 min – this is your ratatouille

7 Cheesy Ratatouille Risotto With Basil

Meanwhile, chop the basil finely, including the stalks

Grate the cheddar cheese

Once the rice is cooked, add a very large knob of butter and half the grated cheese and give everything a good mix up – this is your cheesy risotto

8

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Serve the ratatouille over the cheesy risotto

Top with the chopped basil and remaining grated cheese

Season with a grind of black pepper

Enjoy!

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