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  • 1 min read

Ed's Rogue Ratatouille Risotto

A pairing for our Terre di Marca Pinot Grigio. Recipe credit @eddmifflin

A quick and easy vegetable-based dish that only uses a handful of ingredients. Perfectly served with a glass of our crisp and fresh, organic Pinot Grigio.

Ingredients (serves 4)

  • 700gchopped veg. Ed used peppers, squash and courgettes (that's what he had in the fridge). Any Mediterranean or seasonal veg should work beautifully
  • 300grisotto rice
  • 1.2 litresorganic chicken or vegetable stock
  • bunch / (around 30g)basil
  • 100ggoat's cheese

Method

Cook the veg in a large, deep pan on a medium-high heat with plenty of olive oil. Cook until soft, stirring regularly (should take roughly 10 mins). Then remove half to a bowl.

Add the rice to the pan and stir for around 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16-18 minutes, or until the rice is perfectly cooked. Add extra splashes of water where needed.

Chop 3/4 of the basil and stir into the pan along with most of the goat’s cheese, 1 tbsp extra virgin olive oil and plenty of seasoning.

Add a splash of boiling water to adjust the consistency if needed - it should be nice and oozy.

Divide between plates, then scatter over the remaining basil leaves and goat’s cheese to finish. Serve with a generous glass of Pinot Grigio.

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