Ratatouille Risotto

FOOD REPUBLIC (1)
Dheera Jain: "I substituted some of the vegetables. I put in sw…" Read More
21Ingredients
80Minutes
550Calories

Ingredients

US|METRIC
  • 1 1/2 cups bell peppers (diced)
  • 1 1/2 cups japanese eggplant (diced)
  • 1 1/2 cups zucchini (diced)
  • 1 1/2 cups yellow squash (diced)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 3 basil leaves (fresh, torn)
  • fresh thyme leaves
  • 2 tablespoons flat leaf parsley (fresh, chopped)
  • 15 ounces San Marzano tomatoes (whole)
  • 5 cups vegetable stock
  • 1 tablespoon olive oil
  • 2 shallots (small, minced)
  • 6 cloves garlic (minced)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon lemon zest (grated)
  • 1 cup parmigiano reggiano cheese (plus more for serving)
  • coarse salt
  • freshly ground pepper
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    NutritionView More

    550Calories
    Sodium75% DV1800mg
    Fat32% DV21g
    Protein35% DV18g
    Carbs23% DV69g
    Fiber24% DV6g
    Calories550Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol15mg5%
    Sodium1800mg75%
    Potassium1010mg29%
    Protein18g35%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber6g24%
    Sugars11g22%
    Vitamin A60%
    Vitamin C160%
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Dheera Jain 2 years ago
    I substituted some of the vegetables. I put in sweet potato, spinach and mushroom. I also used apple cider vinegar instead of balsamic vinegar and white wine.