Ingredients

Method

For the ratatouille:
• 1 T butter
• 1 onion, finely chopped
• 6 sage leaves, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, finely chopped
• 1 yellow pepper, finely chopped
• 2 baby marrows, finely chopped
• 3-4 ripe Italian tomatoes, chopped
• ½ t salt
• freshly ground black pepper to taste
For the risotto:
• 1 T butter
• 1 onion, finely chopped
• 200 g Arborio rice
• ¾ cup dry white wine
• saffron a good pinch
• 2½ cups vegetable stock
• 100 g mascarpone
• 50 g pecorino romano, grated
• sea salt and freshly ground black pepper to taste
• 4 T Gruyère grated, for serving

Method

Ingredients

Preheat the oven to 230°C.

To make the ratatouille, melt the butter in a frying pan, then add the onion, sage and garlic and fry for 5 minutes, or until softened.

Add the peppers and baby marrows and fry for a further 5 minutes, or until softened.

Add more butter if necessary. Add the tomatoes and seasoning. Fry for a few minutes, then set aside.

To make the risotto, melt the butter in a saucepan. Add the onion and fry for a few minutes.

Stir in the rice and cook for a few minutes, ensuring the rice is well coated with the butter. Stir in the wine and saffron and cook, stirring, until absorbed.

Gradually add the stock, about ½ cup at a time, and cook, stirring, until the liquid is absorbed
and the rice tender, about 20 minutes.

Stir in the mascarpone and pecorino and turn into a greased ovenproof dish.

Spoon the ratatouille over the risotto. Sprinkle with the grated Gruyère and bake for 10 minutes.

Cook's note: learn all the tricks of the perfect risottto

 TASTE's take

This recipe by reader Louise Lavarack from Stellenbosch. She says "I love Mediterranean food, but, interestingly, I got this recipe from Berry Bossi's The Swiss Cookbook. The flavours are amazing and I adore the texture of the baby marrow and peppers. I make it often for friends and, each time, the verdict is 'Delicious!'