Roasted Ratatouille Risotto

1. 1

   Preheat oven to 475 degrees. Place ratatouille vegetables in large bowl and drizzle with Bertolli extra virgin olive oil and sprinkle with salt. Lightly toss to combine ingredients and spread out over surface of baking sheet and place in hot oven to roast for 18 minutes. Remove from oven and let cool.

2. 2

   For risotto base heat olive oil in saucepan and add shallots and garlic, cook and stir for 2 minutes. Add rice and cook and stir for 1 minute. Stir in Chablis and cook and stir until liquid has been absorbed. Gradually stir in chicken broth, one cup at a time, stir and cook until liquid is absorbed. By this time the rice should be al dente. Remove from heat and set aside.

3. 3

   Heat olive oil in large, deep skillet and when hot add Pancetta and cook until crisp. Add garlic, cook and stir 1 minute, add tomatoes and cook and stir for two minutes. Deglaze skillet with Chablis. Add roasted ratatouille vegetables to skillet, lightly toss to combine ingredients and cook and stir for 2 minutes. Remove from heat and stir in butter, pecorino cheese, basil, oregano and red pepper flakes and serve.

No additional tips available.