Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Rogue ratatouille risotto
Save recipe

Rogue ratatouille risotto

Grilled Mediterranean veg, fragrant basil & tangy goat's cheese

Rogue ratatouille risotto
Save recipe

35 mins
Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

Ingredients

700g frozen chargrilled Mediterranean veg

300g risotto rice

1.2 litres organic chicken or vegetable stock

1 bunch of basil (30g)

100g goat’s cheese

Method

  1. 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.
  2. Add the rice to the pan and stir for 2 minutes.
  3. 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.
  4. 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.
  5. Adjust the consistency so it’s nice and oozy with a splash of boiling kettle water, if needed.
  6. Divide between plates, then scatter over the remaining basil leaves and goat’s cheese, to finish.

Tags

More risotto recipes

5 Ingredients Mediterranean recipes

More recipes with 5 ingredients or less

related features