Vegan Red Ratatouille Risotto
Ingredients
Roasted ratatouille
- 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
Risotto
- 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 nuts
- 1 cup basil (leaves)
Garnish
- Basil leaves (ripped)
Preparation
Put all the roasted ratatouille vegetables in a roasting tin, season them and bake them at 200°C 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 and 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 and 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 and the tomato puree into the rice and 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 and pine nuts into the pan and fold them into rice, making sure the excess juices from the vegetables don’t go into the pan.
Serve immediately with fresh crusty bread.
