Oven-Baked Ratatouille Risotto
with Rocket and Cheese
Our Oven-Baked Ratatouille Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
½
Red Onion
1
Garlic Clove
1
Italian Style Herbs
25
Sun-Dried Tomato Paste
1
Lemon & Herb Seasoning
175
Risotto Rice
20
Vegetable Stock Paste
(Contains Celery)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20
Wild Rocket
Not included in your delivery
500
Boiled Water for the Risotto
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Trim the aubergine, then cut into small pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Italian herbs.
Use your hands to coat the veg in the herbs, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion and fry until soft, 4-5 mins. Stir in the sun-dried tomato paste, lemon & herb seasoning and garlic.
Cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Add the boiled water for the risotto (see pantry for amount) and veg stock paste to the pan. Stir to combine.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Once cooked, remove the risotto from the oven and mix in the butter (see pantry for amount) and
hard Italian style cheese.
Stir through the roasted aubergine and pepper.
Season to taste with salt and pepper if needed, adding a splash of water if it's a little dry.
Share the ratatouille risotto between your bowls and serve with a handful of rocket on top.
Enjoy!
