Ratatouille Risotto

We really enjoy ratatouille. We have many versions of it on the website. Tonight we made ratatouille risotto. It was delicious. We do hope you will enjoy it as much as we did.

Servings: 4

Ingredients

• 1 red bell pepper, de-seeded and cut into bite sized pieces
• 1 zucchini, chopped into bite sized pieces
• 1 eggplant, cut into bite sized pieces
• 1 large red onion, sliced
• 3 cloves garlic , sliced
• 2 tomatoes, cut into bite sized chunks
• 1 cup risotto rice
• 3-4 cups vegetable bouillon
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• salt and pepper to taste
• garnished with Greek basil leaves

Directions

1. Prepare all the vegetables.
   • We sautéed the vegetables in a frying pan with 1 tablespoon of oil.
   • When the vegetables are cooked al dente, remove from the heat and allow to rest until needed.
2. Meanwhile, heat a large frying pan with 1 tablespoon oil.
   • Add the 1 cup of risotto rice and mix to evenly cover the rice.
   • Add 1-2 cups of vegetable bouillon and cook the rice.
   • Add another cup of bouillon when the liquid has been absorbed.
   • Add the oregano, basil and thyme.
3. If the rice has absorbed all the liquid and become soft, then add the vegetables and mix well.
   If the rice is still a bit hard add a little more vegetable bouillon, then when the rice is soft, add the vegetables.
4. Season with salt and pepper.
5. Serve the risotto garnished with some basil leaves.