Rogue ratatouille risotto
Grilled Mediterranean veg, fragrant basil & tangy goat's cheese
Rogue ratatouille risotto
Grilled Mediterranean veg, fragrant basil & tangy goat's cheese
“I love this quick and simple one-pan dish with a passion – it’s a crowd-pleaser, bringing Italy and Provence together. Purists would judge the frozen veg base hack, but I guarantee they’re missing out. ”
Serves 4
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 610 31%
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Fat 17.3g 25%
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Saturates 5.4g 27%
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Sugars 17.6g 20%
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Salt 0.6g 10%
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Protein 21g 42%
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Carbs 92.5 g 0%
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Fibre 8.6g -
Of an adult's reference intake
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Ingredients
- 700 g frozen chargrilled Mediterranean veg
- 300 g risotto rice
- 1.2 litres organic chicken , or vegetable stock
- 1 bunch of basil , (30g)
- 100 g goat's cheese
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Method
Tip the frozen veg into a large, deep pan on a medium-high heat with 2 tablespoons of olive oil. Cook for 10 minutes, or until soft, stirring regularly, then remove half to a bowl. Add the rice to the pan and stir for 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16 to 18 minutes, or until the rice is perfectly cooked, adding extra splashes of water, if needed. Pick and finely slice most of the basil leaves and stir into the pan with the reserved veg, most of the goat’s cheese and 1 tablespoon of extra virgin olive oil, and season to perfection. Adjust the consistency so it’s nice and oozy with a splash of boiling kettle water, if needed. Divide between plates, then scatter over the remaining basil leaves and goat’s cheese, to finish.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited