Oven-Baked Ratatouille Risotto
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Oven-Baked Ratatouille Risotto

Oven-Baked Ratatouille Risotto

with Rocket and Cheese

This delicious Oven-Baked Ratatouille Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
WeightWatchers
Veggie
Climate Conscious
Allergens:
Celery
Milk
Egg

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.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Courgette

(May contain Celery)

½

Red Onion

1

Garlic Clove

1

Mixed 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)

40

Baby Spinach

20

Wild Rocket

Not included in your delivery

500

Boiled Water for the Risotto

20

Butter

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Nutritional information

Energy (kcal)550 kcal
Energy (kJ)2302 kJ
Fat17.1 g
of which saturates9.3 g
Carbohydrate80.5 g
of which sugars7.1 g
Protein17.5 g
Salt3.08 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Baking Tray
Large Oven-Proof Pan
Oven dish
Aluminum Foil
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle. 

Trim the courgette, then cut into small pieces.

Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

Roast the Veg
2

Pop the courgette onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs.

Use your hands to coat the courgette 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.

Start your Risotto
3

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.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Add the Stock
4

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).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Finish Up
5

When the risotto is cooked, remove it from the oven and add the spinach to the pan a handful at a time until wilted and piping hot.

Mix in the butter (see pantry for amount) and hard Italian style cheese.

Stir through the roasted courgette. Season to taste with salt and pepper if needed, adding a splash of water if it's a little dry.

Serve
6

Share the ratatouille risotto between your bowls and serve with a handful of rocket on top.

Enjoy!