BOSH! X GRUBBY Red Ratatouille Orzo Risotto

Super simple
Super simple
Super simple
Super simple
0:35 m

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.

Start cooking ➞




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
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