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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*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.
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
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
Add the chopped courgette, aubergine and yellow pepper to a baking tray (or two) with a very generous drizzle of olive oil anda 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
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
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the vegetable stock cube[s] in 700ml [1.4L] boiled water
5
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
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
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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