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
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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 yellowpepper[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
2
Add the chopped aubergine, courgette and 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 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
6
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
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 gently stir it all together – this is your cheesy risotto
8
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