Vegan BOSH! X GRUBBY Red Ratatouille Orzo Risotto BOSHTV

BOSH! X GRUBBY Red Ratatouille Orzo Risotto

  • Super simple
  • 0:35 m
  • 16 ingredients

A rich orzo risotto combining a creamy tomato sauce made from coconut milk, tomato and balsamic vinegar, with roasted courgettes, aubergines and peppers topped with a crunchy seed topping. Get your BOSH! X GRUBBY Red Ratatouille Orzo Risotto here.

Serves: 2

Ingredients

For the risotto

  • 1 small aubergine
  • 1 small courgette
  • 1 red bell pepper
  • 1 red onion
  • 2 garlic cloves
  • 1 vegetable stock cube - to make 300ml vegetable stock
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 50g sun-dried tomato pesto
  • 2 tbsp tomato purée
  • 120g orzo
  • 200ml coconut milk
  • 1 tbsp brown rice miso paste
  • 1 tbsp balsamic vinegar
  • olive oil for drizzling
  • olive oil for frying

To serve

  • 2 tbsp pumpkin seeds
  • 1 handful of fresh basil leaves to serve

Before you start

Preheat oven to 180°C, fan setting | Line a baking tray | Medium saucepan | Boiled kettle

Step 1

Cook the vegetables

  • Trim the aubergine, courgette and pepper and cut them into small chunks
  • Put them all on the lined baking tray, drizzle over olive oil and season with salt and pepper
  • Put the tray in the oven and roast for 30 minutes

Ingredients

  • 1 small aubergine
  • 1 small courgette
  • 1 red bell pepper
  • olive oil for drizzling

Step 2

Meanwhile, prepare the rest of the ingredients

  • Peel and finely chop the red onion and garlic
  • Dissolve the stock cube with 300ml boiling water to create your vegetable stock

Ingredients

  • 1 red onion
  • 2 garlic cloves
  • 1 vegetable stock cube - to make 300ml vegetable stock

Step 3

Cook the orzo

  • Warm some oil in the a pan over a medium heat
  • Add the chopped red onion to the pan and cook until soft and translucent, about 5-10 minutes
  • Add the garlic and cook for a further 1 minute
  • Add the rosemary, thyme, sun-dried tomato paste and tomato purée and give everything a stir
  • Add the orzo and boiling stock, mix well and cook for 6-10 minutes, or until the stock has been absorbed by the orzo and the pasta feels cooked

Ingredients

  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 50g sun-dried tomato pesto
  • 2 tbsp tomato purée
  • 120g orzo
  • olive oil for frying

Step 4

Mix through the rest of the ingredients

  • Once the orzo is cooked, mix through the coconut milk, miso paste, balsamic vinegar and the roasted vegetables

Ingredients

  • 200ml coconut milk
  • 1 tbsp brown rice miso paste
  • 1 tbsp balsamic vinegar

Step 5

Time to serve

  • Top the dish with the seeds, some fresh basil and salt and pepper to taste before serving

Ingredients

  • 2 tbsp pumpkin seeds
  • 1 handful of fresh basil leaves to serve