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Jamie's rogue ratatouille risotto recipe

25 ratings

In partnership with Jamie Oliver

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

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.
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.
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.
Divide between plates, then scatter over the remaining basil leaves and goat’s cheese to finish.

See more Jamie Oliver recipes

JO 5 Ingredients Mediterranean Credit: 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