Ratatouille Risotto Recipe

Name: Ratatouille Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups bell peppers, diced; 1 1/2 cups Japanese eggplant, diced; 1 1/2 cups zucchini, diced; 1 1/2 cups yellow squash, diced; 1 tablespoon balsamic vinegar; 3 tablespoons olive oil; 3 basil leaves, fresh, torn; fresh thyme leaves; 2 tablespoons flat- leaf parsley, fresh, chopped; 1 (15- ounce) can San Marzano tomatoes, whole; 5 cups vegetable stock; 1 tablespoon olive oil; 2 small shallots, minced; 6 cloves garlic, minced; 1 cup arborio rice; 1/2 cup dry white wine; 2 bay leaves; 1 tablespoon lemon zest, grated; 1 cup Parmigiano- Reggiano cheese, plus more for serving; coarse salt and freshly ground pepper

Servings: persons

1 1/2 cups bell peppers, diced
1 1/2 cups Japanese eggplant, diced
1 1/2 cups zucchini, diced
1 1/2 cups yellow squash, diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 basil leaves, fresh, torn
fresh thyme leaves
2 tablespoons flat- leaf parsley, fresh, chopped
1 (15- ounce) can San Marzano tomatoes, whole
5 cups vegetable stock
1 tablespoon olive oil
2 small shallots, minced
6 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
2 bay leaves
1 tablespoon lemon zest, grated
1 cup Parmigiano- Reggiano cheese, plus more for serving
coarse salt and freshly ground pepper

1
Preheat the oven to 450 degrees F. Combine the peppers (whatever color), eggplant, zucchini, and squash in a bowl.
2
Add the balsamic vinegar, olive oil, a few basil leaves torn into pieces, leaves from a few sprigs of fresh thyme, and parsley.
3
Toss to coat and spread in a single layer on a large baking pan; overcrowding will cause vegetables to steam rather than brown.
4
Place in the oven and do not mess with it.
5
Just roast until golden brown, 12 to 15 minutes.
6
Remove and set aside.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups bell peppers, diced, 1 1/2 cups Japanese eggplant, diced, 1 1/2 cups zucchini, diced, 1 1/2 cups yellow squash, diced, and more.

Yes, Ratatouille Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Risotto

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