Main Meals

Ratatouille-risotto gratin

20 minutes
30 minutes
Wine/Spirit Pairing
Constantia Glen Sauvignon Blanc 2011

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  • 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

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!'

Louise Lavarack

Recipe by: Louise Lavarack

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