Rogue Ratatouille Risotto
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Want to pull something elegant together with minimal effort? Turn to the rogue ratatouille risotto recipe from Jamie Oliver’s new cookbook, 5 Ingredients Mediterranean. It calls for just five ingredients (plus a few pantry staples) to come together, plus you’ll only have one skillet to clean after dinner.
“I love this quick and simple one-pan dish with a passion,” writes Oliver. “It’s a crowd-pleaser, bringing Italy and Provence together. Purists would judge the frozen veg base hack, but I guarantee they’re missing out.”
Use whatever medley of Mediterranean produce you’ll enjoy, but we’d recommend one that contains some of the traditional components of ratatouille. (Think tomato, onion, zucchini, eggplant and bell pepper.) Whatever you decide, pile on the goat cheese to your heart’s content.
5 Ingredients Mediterranean by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2024).
641 calories
20g fat
90g carbs
23g protein
5g sugars
1½ pounds frozen or fresh chargrilled Mediterranean veggies
3 tablespoons extra-virgin olive oil, divided
10 ounces risotto rice (such as arborio)
5 cups chicken or vegetable stock, hot
1 bunch basil (about 1 ounce)
3½ ounces goat cheese
Kosher salt and freshly ground black pepper, to taste
1. In a large, deep pan over medium-high heat, add the frozen veggies and 2 tablespoons of olive oil. Cook until soft, stirring regularly, 8 to 10 minutes. Transfer half of the veggies to a bowl.
2. Add the rice to the pan and stir it for about 2 minutes. Add a splash of the hot stock and wait until it’s been fully absorbed before adding another. Repeat and stir constantly until the rice is tender and al dente, adding extra splashes of water if needed, 16 to 18 minutes.
3. Pick and finely slice most of the basil leaves. Add them to the reserved veggies and stir, along with most of the goat cheese and the remaining tablespoon of olive oil. Season with salt and pepper. Adjust the consistency so it’s nice and oozy with a splash of boiling water if needed.
4. Divide the risotto between plates, then scatter the remaining basil leaves and goat cheese on top.
