Red Ratatouille Risotto
Ingredients
- 1 eggplant
- 1 cup tomatoes
- 1 large zucchini
- 4 cloves garlic
- pinch salt
- sprinkle of black pepper
- 1/4 cup olive oil
- 2 red onions
- 2 cloves garlic
- 1 tbsp rosemary
- 1 tbsp thyme
- 1/4 cup sun dried tomatoes
- 2 tbsp dairy free butter
- 1 cup risotto rice
- 1 cup red wine
- 4 cups vegetable stock
- 1/4 cup pine nuts1 cup basil
- basil leaves
Preparation
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.
Serve immediately with fresh crusty bread.