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Oven-Baked Ratatouille Risotto
Oven-Baked Ratatouille Risotto

Oven-Baked Ratatouille Risotto

with Rocket and Cheese

Our Oven-Baked Ratatouille Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Celery
Milk
Egg

The quantities provided above are averages only.

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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Bell Pepper

(May contain traces of: Celery)

½

Red Onion

1

Garlic Clove**

1

Italian Style Herbs

25

Sun-Dried Tomato Paste

175

Risotto Rice

20

Vegetable Stock Paste

(Contains: Celery)

30

Unsalted Butter

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20

Wild Rocket

Not included in your delivery

500

Water for the Risotto

Nutritional information

Energy (kcal)616 kcal
Energy (kJ)2578 kJ
Fat20.8 g
of which saturates12.3 g
Carbohydrate87 g
of which sugars12.7 g
Protein17.5 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Baking Tray
Oven dish
Medium Saucepan
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Trim the aubergine, then chop into small pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Roast the Veg
2

Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Italian style herbs.
Use your hands to coat the veg 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 saucepan and transfer to an ovenproof dish later.
Once hot, add the onion and fry until soft, 4-5 mins. Stir in the sun-dried tomato paste, garlic and remaining Italian style herbs.
Cook for 1 min, then 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) and 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 mix in the butter and hard Italian style cheese.
Stir through the roasted aubergine and pepper.
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!

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