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Rogue ratatouille risotto
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Total Time:
35 minutes
35 minutes
Effortless one-pan dish blending Italian and Provencal flavors, showcasing frozen veggies. Perfect for skeptics, a delightful crowd-pleaser.
Ingredients:
- 700 g frozen chargrilled Mediterranean veg
- 300 g risotto rice
- 1.2 litres organic chicken or vegetable stock
- 1 bunch of basil (30g)
- 100 g goat's cheese
Instructions:
- In a large, deep pan over medium-high heat, heat 2 tablespoons of olive oil. Cook the frozen vegetables for about 10 minutes, or until soft, stirring regularly. Remove half to a bowl. Add the rice to the pan and stir for 2 minutes. Pour in a splash of hot stock and allow it to be fully absorbed before adding more, stirring constantly for 16 to 18 minutes, or until the rice is cooked perfectly. Add extra water if needed. Slice most of the basil leaves finely and mix into the pan with the reserved vegetables, most of the goat’s cheese, and 1 tablespoon of extra virgin olive oil. Season to taste. Adjust the consistency by adding a splash of boiling water as needed. Serve on plates and top with remaining basil leaves and goat’s cheese. Enjoy!