Ratatouille Risotto | GF

Ratatouille Risotto | GF

Easy and flavorful risotto made with ratatouille vegetables. This is a vegan and gluten free recipe.

How to make a ratatouille risotto

As usual, being organized is always important when making a recipe.

In this case, it’s good to prepare the vegetables beforehand: peel the onion, zucchini, eggplant, garlic cloves, and tomatoes – you can leave the skin on the zucchini and eggplant if they are organic. Then dice all of them along with the bell pepper.

Heat up the vegetable broth in a pot.

Warm the olive oil in a large pot over medium heat, and saute the eggplant, zucchini, bell pepper, and onion for about five minutes.

Ratatouille risotto on a plate, close up

Deglaze with the wine, and add the tomatoes, rice, and garlic. Cook for a couple of minutes while stirring.

Add the tomato paste, and about a quarter of the broth. Cook on simmer while stirring until the rice has absorbed all the liquid, and repeat the same process until it is cooked – about 20 minutes. You might not need to use all the broth.

Stir in some fresh chopped thyme (you can also use oregano or basil) and season to taste.

Enjoy right away with some vegan Parmesan cheese. I personally like Nora Cooks Vegan Parmesan Cheese recipe, which is simply made of nuts (or pumpkin seeds), nutritional yeast, and salt.

Ratatouille risotto on two plates, with tablespoons, thyme, and vegan parmesan.

Other gluten free and vegan main courses

Winter Squash Tagine with Dates and Roasted Almonds

Turmeric Rice Stuffed Fennel Bulbs

Italian Polenta Tart

Burrito Bowl

Ratatouille risotto on plates, with spoons and vegan parmesan

Ratatouille Risotto | GF, Vegan

Easy and flavorful risotto made with ratatouille vegetables.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine French, Italian
Servings 5 people
Calories 294 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion
  • 1 eggplant
  • 1 zucchini
  • 1 bell pepper
  • 1 cup Arborio rice – (220 g)
  • 2 large tomatoes
  • 2 garlic cloves
  • 3 ½ tbsp white table wine – (50 ml)
  • 3 cups vegetable broth – (750 ml)
  • 4 tbsp tomato paste
  • 2 to 3 tbsp fresh thyme
  • salt and pepper – to taste
  • vegan Parmesan cheese – see notes

Instructions
 

  • Prepare the vegetables: peel the onion, zucchini, eggplant, garlic, and tomatoes. And dice all of them along with the bell pepper.
  • Heat up the broth in a pot.
  • Warm the olive oil in a large pot over medium heat, and saute the eggplant, zucchini, bell pepper, and onion for about five minutes.
  • Deglaze with the wine, and add the tomatoes, rice, and garlic. Cook for a couple of minutes while stirring.
  • Add the tomato paste, and a quarter of the vegetable broth. Cook on simmer while stirring until the rice has absorbed all the liquid, and repeat the same process until it is cooked – about 20 minutes. You might not need to use all the broth.
  • Stir in the fresh chopped thyme, season to taste, and enjoy right away with some vegan Parmesan cheese.

Notes

  • There are many recipes of vegan Parmesan cheese online. I personally like Nora Cooks Vegan Parmesan Cheese, which is simply made of nuts (or pumpkin seeds), nutritional yeast, and salt.
  • You can use other herbs in this recipe, such as oregano, or basil.
  • Calories are per one serving (total calories for this recipe: 1,470).
Keyword Ratatouille, Vegan risotto


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