Ratatouille Risotto
Ingredients
- 1-1/2 pounds frozen or fresh chargrilled Mediterranean veggies
- 3 tbsp extra-virgin olive oil, divided
- 10 ounces risotto rice (such as arborio)
- 5 cups chicken or vegetable stock, hot
- 1 bunch basil (about 1 ounce)
- 3-1/2 ounces goat cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large, deep pan over medium-high heat, add the frozen veggies and 2 tablespoons of olive oil. Cook until soft, stirring regularly, 8 to 10 minutes. Transfer half of the veggies to a bowl.
- Add the rice to the pan and stir it for about 2 minutes. Add a splash of the hot stock and wait until it’s been fully absorbed before adding another. Repeat and stir constantly until the rice is tender and al dente, adding extra splashes of water if needed, 16 to 18 minutes.
- Pick and finely slice most of the basil leaves. Add them to the reserved veggies and stir, along with most of the goat cheese and the remaining tablespoon of olive oil. Season with salt and pepper. Adjust the consistency so it’s nice and oozy with a splash of boiling water if needed.
- Divide the risotto between plates, then scatter the remaining basil leaves and goat cheese on top.
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