Ratatouille Risotto Recipe

Ingredients For Ratatouille Risotto Recipe

• 2 tablespoon Oil from a jar on sundried tomatoes or olive oil
• 1 Onion peeled and chopped
• 1 Small aubergine cut into small dice
• 1 Large bell pepper de seeded and diced
• 1 Courgette sliced
• 250 gram Chestnut mushrooms sliced
• 4 Cloves garlic peeled and crushed
• 300 gram Risotto rice
• 3 tablespoon Tomato puree
• 120 milliliter White wine
• 1.2000000000000002 liter Vegetable Stock
• 8 Sundried tomatoes finely chopped
• 2 teaspoon Dried oregano
• 40 gram Vegetarian parmesan grated
• 5 tablespoon Creme fraiche
• Large handful fresh basil chopped
• Salt and pepper