Red Ratatouille Risotto

0:35 m

Risotto is easily one of our favourite foods. We've cooked loads of vegan risotto recipes over the years but we've only ever used white wine to cook with it. We decided to experiment a bit & used red wine instead of white. The end product was absolutely lush. It was rich, thick, creamy & absolutely bursting with flavour. We're really proud of this recipe & if you cook it at home, we're sure you'll love it too! If you're looking for a quick and healthy plant based dinner idea..we highly recommend you give this one a shot!

Start cooking ➞




For the roasted ratatouille

<item-todo-done>1 aubergine - chopped <item-todo-done><item-todo-done>120g tomatoes<item-todo-done><item-todo-done>1 large courgette - chopped<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>60ml olive oil<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done>

For the risotto

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp rosemary<item-todo-done><item-todo-done>1 tbsp thyme finely chopped<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>2 red onions - sliced<item-todo-done><item-todo-done>2 garlic cloves - minced<item-todo-done><item-todo-done>30g sun-dried tomatoes - sliced<item-todo-done><item-todo-done>120g risotto rice<item-todo-done><item-todo-done>240ml red wine<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>30g pine nuts<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done>

For the garnish

<item-todo-done>120g basil<item-todo-done>

Before you start

Preheat oven to 200℃ | Roasting tin | Frying pan

Roast the veg

  • Put all the roasted ratatouille vegetables in a roasting tin, season them & bake them for 30 minutes

Start the risotto

  • Warm the olive oil in a pan, add the red onions, fry them until they’re translucent
  • Then add the garlic, rosemary, thyme, sun dried tomatoes, tomato puree and the dairy free butter to the pan and stir them until you release the aroma of the garlic
  • Pour in the risotto rice, stir it into the onions & when you hear very subtle popping sounds pour in the red wine
  • Stir the red wine into the rice until it’s almost completely absorbed
  • Pour in one cup of vegetable stock & the tomato puree into the rice & stir it until it’s almost completely absorbed
  • Repeat this process until all the stock has been poured into the pan

Finish and serve

  • Pour the roasted ratatouille vegetables, basil leaves & pine nuts into the pan & fold them into rice (make sure the excess juices from the vegetables don’t go into the pan)
  • Serve immediately with fresh crusty bread. BOSH!
//Sources //