Ratatouille Risotto

Ingredients

• 2 Tbsp oil from a jar on sundried tomatoes or olive oil
• 1 onion (peeled and chopped)
• 1 small aubergine (cut into small dice)
• 1 large bell pepper (I used orange) (de-seeded and diced)
• 1 courgette (sliced)
• 250 g (9 oz) chestnut mushrooms (sliced)
• 4 cloves garlic (peeled and crushed)
• 300 g (10.5 oz) risotto rice
• 3 Tbsp tomato puree
• 120 ml (1/2 cup) white wine ((optional))
• 1.2 litres (5 cups) vegetable stock
• 8 sundried tomatoes (finely chopped)
• 2 tsp dried oregano
• 40 g (1.5 oz) vegetarian parmesan (grated (can use vegan parmesan or 2-4 Tbsp nutritional yeast, to taste))
• 5 tbsp creme fraiche (reduced fat is fine) ((use Oatly creme fraiche or soy/oat/cashew cream for vegan))
• large handful fresh basil (chopped (or a couple of heaped spoonfuls of pesto))
• salt and pepper

Instructions

1. 1

   Heat one tablespoon of the olive oil in a pan and add the onion, aubergine, pepper, courgette, mushrooms, garlic and a pinch of salt. Cook over a low heat, stirring regularly, for about half an hour until all of the vegetables are soft and most of the excess liquid has evaporated.

2. 2

   Meanwhile, heat the remaining tablespoon of oil in a separate pan and add the risotto rice. Stir for a minute then add the tomato puree and the white wine if using and stir until the wine has evaporated. Add some of the stock, give it a stir and bring it up to a gentle simmer.

3. 3

   Add the sundried tomatoes and oregano and gradually add the rest of the stock as needed, waiting until each addition has almost been absorbed before adding more and stirring the pan regularly until you have added all of the stock and the rice is tender.

4. 4

   Stir in the parmesan/nutritional yeast, creme fraiche, basil, cooked vegetables and some salt and pepper. Check the seasoning and serve.