BOSH! X GRUBBY Red Ratatouille Orzo Risotto
- Super simple
- 0:35 m
- 16 ingredients
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: 2
Ingredients
For the risotto
- 1 small aubergine
- 1 small courgette
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 1 vegetable stock cube - to make 300ml vegetable stock
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 50g sun-dried tomato pesto
- 2 tbsp tomato purée
- 120g orzo
- 200ml coconut milk
- 1 tbsp brown rice miso paste
- 1 tbsp balsamic vinegar
- olive oil for drizzling
- olive oil for frying
To serve
- 2 tbsp pumpkin seeds
- 1 handful of fresh basil leaves to serve
Before you start
Preheat oven to 180°C, fan setting | Line a baking tray | Medium saucepan | Boiled kettle
Step 1
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
Ingredients
- 1 small aubergine
- 1 small courgette
- 1 red bell pepper
- olive oil for drizzling
Step 2
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
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 vegetable stock cube - to make 300ml vegetable stock
Step 3
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
Ingredients
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 50g sun-dried tomato pesto
- 2 tbsp tomato purée
- 120g orzo
- olive oil for frying
Step 4
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
Ingredients
- 200ml coconut milk
- 1 tbsp brown rice miso paste
- 1 tbsp balsamic vinegar
Step 5
Time to serve
- Top the dish with the seeds, some fresh basil and salt and pepper to taste before serving
Ingredients
- 2 tbsp pumpkin seeds
- 1 handful of fresh basil leaves to serve