Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille
Ratatouille Risotto Recipe
Ingredients
- 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
- 1 (15- ounce) can San Marzano tomatoes, whole
- 5 cups vegetable stock
- 1 tablespoon olive oil
- 2 small shallots, 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 and freshly ground pepper
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