5 Ingredients Mediterranean
By Jamie Oliver
Rogue ratatouille risotto
Grilled Mediterranean veg, fragrant basil & tangy goat's cheese
35 mins
Not Too Tricky
serves 4
About the recipe
I love this quick and simple one-pan dish with a passion – 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.
Recipe From
Ingredients
700g frozen chargrilled Mediterranean veg
300g risotto rice
1.2 litres organic chicken or vegetable stock
1 bunch of basil (30g)
100g goat’s cheese
Method
- Tip the frozen veg into a large, deep pan on a medium-high heat with 2 tablespoons of olive oil. Cook for 10 minutes, or until soft, stirring regularly, then remove half to a bowl.
- Add the rice to the pan and stir for 2 minutes.
- Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16 to 18 minutes, 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 tablespoon of extra virgin olive oil, and season to perfection.
- Adjust the consistency so it’s nice and oozy with a splash of boiling kettle water, if needed.
- Divide between plates, then scatter over the remaining basil leaves and goat’s cheese, to finish.
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