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Prep Time
40 min
Cuisine
Italian
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!
Prep Time
40 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 402 kJ 95 kcal |
2060 kJ 489 kcal |
Fat of which saturates |
2.1 g 1.2 g |
10.8 g 6.3 g |
Carbohydrate of which sugars |
15.8 g 2.9 g |
80.7 g 14.9 g |
Fibre | 1.7 g | 8.9 g |
Protein | 3.2 g | 16.4 g |
Salt | 0.54 g | 2.78 g |
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.
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 courgette[s] and chop into bite-sized pieces
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
Sprinkle over the dried oregano, give everything a good mix up and put the tray in the oven for an initial 20 min
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
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
Once the onion has softened, add the chopped garlic and arborio rice and cook for 30 secs
Add the Chinese rice wine and cook for a further 30 secs or until evaporated
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
Meanwhile, cut the cherry tomatoes in half
Dissolve the tomato paste in 100ml [200ml] boiled water with a pinch of salt and sugar – this is your tomato stock
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
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 gently stir it all together – this is your cheesy risotto
Serve the ratatouille over the cheesy risotto
Top with the chopped basil and remaining grated cheese
Season with a grind of black pepper
Enjoy!