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Jamie's rogue ratatouille risotto recipe

Jamie's rogue ratatouille risotto recipe

24 ratings

Jamie says: “I love this quick, simple one-pan dish with a passion – it’s a crowd-pleaser, bringing Italy and Provence together. Purists may judge the frozen veg base hack, but they’re missing out!” See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 610 calories / serving
  • Healthy

Ingredients

  • 700g frozen Mediterranean-style roasting vegetables
  • 300g risotto rice
  • 1.2ltrs chicken or vegetable stock
  • 30g fresh basil
  • 100g goat’s cheese

Each serving contains

  • Energy

    2550kj
    610kcal
    31%
  • Fat

    17g 25%
  • Saturates

    5g 27%
  • Sugars

    18g 20%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 92.5g Protein 21g Fibre 8.6g

Method

Jamie Oliver 155x255

  1. Tip the frozen veg into a large, deep pan on a medium-high heat with 2 tbsp olive oil. Cook for 10 mins or until soft, stirring regularly, then remove half to a bowl.
  2. Add the rice to the pan and stir for 2 mins. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another. Repeat, stirring constantly, for 16-18 mins or until the rice is perfectly cooked, adding extra splashes of water, if needed.
  3. Pick and finely slice most of the basil leaves and stir into the pan with the reserved veg, most of the goat’s cheese and 1 tbsp extra virgin olive oil; season. Adjust the consistency with a splash of boiling kettle water, if needed, so it’s nice and oozy.
  4. Divide between plates, then scatter over the remaining basil leaves and goat’s cheese to finish.

See more Jamie Oliver recipes

 

JO 5 Ingredients MediterraneanCredit: 5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph© Jamie Oliver Enterprises Limited (2023, 5 Ingredients Mediterranean). Recipe photography David Loftus ©2023

 


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