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Red Ratatouille Risotto
Risotto is easily one of our favourite foods. We’ve cooked loads of risotto 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!
- 1 eggplant (cut into 1 inch cubes)
- 1 cup tomatoes (quartered)
- 1 large zucchini (chopped into 1 inch cubes)
- 4 cloves garlic
- Pinch salt
- Sprinkle of Black Pepper
- 1/4 cup olive oil
- 2 tbsp olive oil
- 2 red onions (finely sliced)
- 2 cloves garlic (finely sliced)
- 1 tbsp rosemary (finely sliced)
- 1 tbsp thyme (finely sliced)
- 1/4 cup sun dried tomatoes (finely sliced)
- 2 tbsp dairy free butter
- 1 cup Risotto Rice
- 1 cup red wine (make sure it’s safe for vegans)
- 4 cups vegetable stock
- 1/4 cup pine nuts1 cup basil (leaves)
- Basil leaves (ripped)
Put all the roasted ratatouille vegetables in a roasting tin, season them & bake them at 200℃ for 30 minutes.
Warm the olive oil in a pan, add the red onions, fry them until they’re translucent, add the garlic, rosemary, thyme, sun dried tomatoes dairy free to the pan & 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.
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!