- 2 tbsp oil
- 1 red onion
- 1 tbsp Just Add Garlic Herb Blend
- 1 tbsp Just Add Italian Herb Blend
- 1/4 cup sun dried tomatoes (chopped)
- 1 cup of Risotto Rice
- 1 cup red wine
- 4 cups vegetable stock
- 1 aubergine
- 1 cup tomatoes
- Large courgette
- Pinch of salt
- Pinch of black pepper
- 1/4 cup of oil
Put all the roasted Ratatouille vegetables in a roasting tin, season & bake at 200℃ for 30 minutes.
Warm the olive oil in a pan, add the red onions, fry them until they’re translucent, add the Just Add Garlic Herb Blend, Italian Herb Blend and sun dried tomatoes to the pan and cook for 1 minute.
Pour in the risotto rice, stir it into the onions & when you hear very subtle popping sounds pour in the red wine.
Stir the red wine into the rice until it’s almost completely absorbed.
Pour in one cup of vegetable stock into the rice & stir it until it’s almost completely absorbed. Repeat this process until all the stock has been poured into the pan.
Stir the roasted ratatouille vegetables into the pan & fold them into rice .
Garnish with Basil leaves and serve.