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.
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.
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
While your veg is cooking, 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
While the onion is cooking, peel and finely chop (or grate) the garlic
Dissolve the Knorr 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
Mix it all together and return the tray to the oven for a further 5-8 min – this is your ratatouille
7
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 stir it in so it melts – this is your cheesy risotto
8
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