A rich orzo risotto combining a creamy tomato sauce made from coconut milk, tomato and balsamic vinegar, with roasted courgettes, aubergines and peppers topped with a crunchy seed topping.
Get your BOSH! X GRUBBY Red Ratatouille Orzo Risotto here.
<item-todo-done>1 small aubergine<item-todo-done><item-todo-done>1 small courgette<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 vegetable stock cube - to make 300ml vegetable stock<item-todo-done><item-todo-done>1 tsp dried rosemary<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>50g sun-dried tomato pesto<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>120g orzo<item-todo-done><item-todo-done>200ml coconut milk<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done> olive oil for frying<item-todo-done>
<item-todo-done>2 tbsp pumpkin seeds<item-todo-done><item-todo-done>1 handful of fresh basil leaves to serve<item-todo-done>
Preheat oven to 180°C, fan setting | Line a baking tray | Medium saucepan | Boiled kettle