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Ratatouille Risotto | GF, Vegan

Easy and flavorful risotto made with ratatouille vegetables.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: French, Italian
Keyword: Ratatouille, Vegan risotto
Servings: 5 people
Calories: 294kcal


  • 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


  • 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.


  • 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).