Oven Baked Ratatouille Risotto

Oven Baked Ratatouille Risotto

with Rocket and a Tomato Salad

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Our delicious oven-baked ratatouille risotto recipe is the perfect thing for an easy mid-week dinner. We’ve used the classic ingredients found in a ratatouille - red peppers, courgette, aubergine, cherry tomatoes and red onion - and thrown them into a tomatoey risotto for a winning family recipe. Served with a fresh rocket salad with cherry tomatoes, and topped with cheese and fresh herbs this colourful dish is sure to become your household favourite in no time.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 unit(s)

Red Pepper

½ unit(s)

Red Onion

1 unit(s)


1 unit(s)

Garlic Clove

½ pot(s)

Dried Italian Herbs

1 sachet

Tomato Puree

175 grams

Risotto Rice

½ sachet

Vegetable Stock Powder


1 punnet(s)

Premium Tomatoes

1 bag(s)


½ bunch(es)


30 grams

Unsalted Butter


½ pack(s)

Cheddar Cheese


½ unit(s)


Not included in your delivery

400 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat20.0 g
of which saturates11.0 g
Carbohydrate88 g
of which sugars18.0 g
Protein17 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and boil your kettle. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2 cm pieces. Halve the red pepper and discard the core and seeds. Slice into thin strips. Halve, peel and chop the red onion into small pieces. Trim the courgette then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press).


Pop the aubergine and pepper onto a lined baking tray. Season with salt and black pepper and half the Italian herbs. Drizzle on some oil and use your hands to rub the flavours all over the veggies. Arrange in one even layer and roast on the top shelf of your oven until so and golden, 20-25 mins.


Heat a splash of oil in a large ovenproof saucepan over medium-high heat. Add the onion. Cook until softened, 3-4 mins. Add the tomato purée, garlic, remaining Italian herbs and then the arborio rice. Stir to coat the grains in the tomato mixture. Pour in the boiling water (see ingredients for amount) and stock powder. Stir to dissolve. Bring to the boil, cover with a tight fitting lid (or foil) and pop on the middle shelf of your oven. (transfer to an ovenproof dish if your saucepan is not suitable). Cook for 20 mins.


While everything cooks in the oven heat a large frying pan on high heat (no oil). When hot, add the courgette slices and cook until charred, 2-3 mins on each side. Season with salt and pepper as they cook. Remove from the heat and set aside. Meanwhile, halve the tomatoes and pop into a large bowl with the rocket. We will dress it later.


Finely chop the chives. When the risotto is cooked, remove it from the oven and mix in the butter and cheese. Stir through the roasted aubergine, pepper and chives. Taste and season with salt and pepper if needed.


Juice the lemon into a small bowl and stir in the olive oil (see ingredients for amount). This is your dressing. Pour the dressing onto the rocket and tomatoes. Toss to coat. Share the risotto between your bowls and top with the charred courgette. Serve the salad alongside. Enjoy!