BOSH! X GRUBBY Red Ratatouille Orzo Risotto
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.
Serves
Ingredients
For the risotto
<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>
To serve
<item-todo-done>2 tbsp pumpkin seeds<item-todo-done><item-todo-done>1 handful of fresh basil leaves to serve<item-todo-done>
Before you start
Preheat oven to 180°C, fan setting | Line a baking tray | Medium saucepan | Boiled kettle
Cook the vegetables
- Trim the aubergine, courgette and pepper and cut them into small chunks
- Put them all on the lined baking tray, drizzle over olive oil and season with salt and pepper
- Put the tray in the oven and roast for 30 minutes
Meanwhile, prepare the rest of the ingredients
- Peel and finely chop the red onion and garlic
- Dissolve the stock cube with 300ml boiling water to create your vegetable stock
Cook the orzo
- Warm some oil in the a pan over a medium heat
- Add the chopped red onion to the pan and cook until soft and translucent, about 5-10 minutes
- Add the garlic and cook for a further 1 minute
- Add the rosemary, thyme, sun-dried tomato paste and tomato purée and give everything a stir
- Add the orzo and boiling stock, mix well and cook for 6-10 minutes, or until the stock has been absorbed by the orzo and the pasta feels cooked
Mix through the rest of the ingredients
- Once the orzo is cooked, mix through the coconut milk, miso paste, balsamic vinegar and the roasted vegetables
Time to serve
- Top the dish with the seeds, some fresh basil and salt and pepper to taste before serving