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Ratatouille Risotto

Ratatouille Risotto
Ratatouille Risotto is a gluten free main course. This recipe serves 4. One serving contains 548 calories, 17g of protein, and 22g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, wine, garlic, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

1
TO MAKE THE RATATOUILLE:Preheat the oven to 450F.
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OvenOven
2
Combine the peppers (whatever color), eggplant, zucchini, and squash in a bowl.
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EggplantEggplant
ZucchiniZucchini
PeppersPeppers
SquashSquash
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BowlBowl
3
Add the balsamic vinegar, olive oil, a few basil leaves torn into pieces, leaves from a few sprigs of fresh thyme, and parsley. Toss to coat and spread in a single layer on a large baking pan; overcrowding will cause vegetables to steam rather than brown.
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Balsamic VinegarBalsamic Vinegar
Fresh BasilFresh Basil
Fresh ThymeFresh Thyme
VegetableVegetable
Olive OilOlive Oil
ParsleyParsley
SpreadSpread
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Baking PanBaking Pan
4
Place in the oven and do not mess with it. Just roast until golden brown, 12 to 15 minutes.
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OvenOven
1
Drain the liquid from the tomatoes into a saucepan and add the stock. Bring to a boil and lower the heat to a simmer. This mixture must be kept hot during the cooking process.
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TomatoTomato
StockStock
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Sauce PanSauce Pan
2
Put the tomatoes in a bowl and mash them into chunks using the back of a wooden spoon. Dont pulverize, or the tomatoes will disintegrate into the risotto. Set aside.In a 6- or 8-quart stockpot, melt the butter with the olive oil over low heat.
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Olive OilOlive Oil
TomatoTomato
ButterButter
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Wooden SpoonWooden Spoon
PotPot
BowlBowl
3
Add the shallots and garlic, cooking slowly until they almost look like a puree (called a sofrito). Do not brown. This will take about 10 minutes.
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ShallotShallot
GarlicGarlic
4
Remove the sofrito, blot the pot with a paper towel, and return it to the stove over medium heat.Note the time on the clock.
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Paper TowelsPaper Towels
StoveStove
PotPot
5
Add the rice and use a wooden spoon (the edges arent sharp enough to damage the kernels) to move it around the pot so it toasts and starts to smell a little like nuts. Itll take 4 to 5 minutes.
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NutsNuts
RiceRice
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Wooden SpoonWooden Spoon
PotPot
6
Add the wine and slowly cook it down, gently stirring.
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WineWine
7
Add the sofrito, stirring to coat. Begin adding the hot stock mixture about 1/2 cup at a time, and stir after each addition until the liquid is absorbed so the rice loses its starch and thickens the mixture.Toss in the bay leaves after the third addition of stock; about 15 minutes into the cooking process, add the tomatoes. You might not end up using all the stock mixture.When the rice is cooked 25 or 30 minutes total, although tasting is the best testtake the pot off the heat and gently stir in the ratatouille.
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Bay LeavesBay Leaves
TomatoTomato
StarchStarch
StockStock
RiceRice
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PotPot
8
Sprinkle in the zest to give it some brightness, and gently stir in the 1 cup cheese.Season with salt to taste.
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CheeseCheese
SaltSalt
9
Transfer to serving plates and pass extra cheese and a pepper grinder on the side.NOTE : Look for vegetables with a shiny exterior (which means they are freshly picked). The squash and eggplant should feel tight to the touch and not loaded with water or theyll get soggy.TIP: Where a lot of people screw up is focusing on the al dente. Yes, the rice shouldnt be mush. But it also has to be cooked through. Heres my test.
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VegetableVegetable
EggplantEggplant
CheeseCheese
PepperPepper
SquashSquash
WaterWater
RiceRice
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Pepper GrinderPepper Grinder
10
Let the rice drop off the spoon. It should not clump like oatmeal: It should fall in a smooth wave.
Ingredients you will need
OatmealOatmeal
RiceRice
DifficultyExpert
Ready In1 h, 20 m.
Servings4
Health Score43
Gluten Free
CuisinesMediterraneanFrenchEuropean
DietsGluten Free
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