Ratatouille-risotto gratin

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Ingredients

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

Cooking Instructions

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!'