Red ratatouille risotto

• 1 aubergine (about 250g)
• 1 courgette (about 200g)
• 6 tomatoes (about 460g)
• 4 tbsp olive oil
• 1 large red onion
• 2 garlic cloves
• 5 sun-dried tomatoes in oil (about 50g)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 900ml vegetable stock
• 2 tbsp tomato purée
• 225g risotto rice
• 125ml red wine
• 1.5 tbsp dairy-free butter
• 2 tbsp pine nuts, to serve
• handful fresh basil leaves, to serve
• salt and black pepper

Instructions

1. 1

   Preheat oven to 180°C | Line a baking tray

2. 2

   Trim the aubergine, courgette and tomatoes and cut them into 2.5 cm chunks

3. 3

   Put them all on the lined baking tray, drizzle over 2 tablespoons of the oil and season with salt and pepper

4. 4

   Put the tray in the oven and bake for 40 minutes

5. 5

   Meanwhile, peel and finely chop the red onion and garlic

6. 6

   Finely chop the sun-dried tomatoes

7. 7

   Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop

8. 8

   Place the stock in the medium saucepan on a low heat and keep warm

9. 9

   Warm the remaining 2 tablespoons of oil in the other pan

10. 10

    Add the chopped red onion to the pan and cook until soft and translucent about 10-15 minutes

11. 11

    Add the garlic and cook for a further 1 minute

12. 12

    Add the rosemary and thyme, sun-dried tomatoes and tomato purée and give everything a stir

13. 13

    Cook for another 4-5 minutes

14. 14

    Pour the risotto rice into the pan and stir it around for 1 minute

15. 15

    Increase the heat slightly, pour in the red wine and stir until the rice has absorbed all the wine

16. 16

    Now start adding the stock, a ladleful at a time, waiting until the stock has been absorbed before adding another ladleful (you might not need all of it)

17. 17

    After 15 minutes, the rice should be about 2-3 minutes away from being perfectly al dente

18. 18

    Take the roasted ratatouille vegetables out of the oven, scrape them into the pan and fold them into the risotto along with all their juices

19. 19

    Stir until the rice is just cooked

20. 20

    Remove the pan from the heat and add the dairy-free butter

21. 21

    Season with salt and pepper

22. 22

    Divide between 4 bowls

23. 23

    Sprinkle over the pine nuts and garnish with fresh basil leaves