Ratatouille Risotto

40 4 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
40
min.
Total Time
40
min.
Servings

4 servings, 1 cup (250 mL) each

Want a colourful and delicious risotto recipe? Look no further! Our Ratatouille Risotto recipe has both in spades!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Combine peppers and eggplant in large bowl. Add dressing; mix lightly. Spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until vegetables are tender and lightly browned around edges.
  • Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook and stir 1 min. or until absorbed.
  • Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
  • Add roasted vegetables and thyme; mix well. Stir in cheese.

Serving Suggestion

Served with a tossed green salad topped with your favourite Kraft Dressing.

Servings

  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 660mg
Carbohydrate 56g
Dietary fibre 7g
Sugars 9g
Protein 9g
   
Vitamin A 20 %DV
Vitamin C 170 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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