Ratatouille Risotto

Ingredients

• 1 1/2 cups bell peppers diced
• 1 1/2 cups Japanese eggplant diced
• 1 1/2 cups zucchini diced
• 1 1/2 cups yellow squash diced
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 3 basil leaves fresh, torn
• fresh thyme leaves
• 2 tablespoons flat leaf parsley fresh, chopped
• 15 ounces San Marzano tomatoes whole
• 5 cups vegetable stock
• 1 tablespoon olive oil
• 2 shallots small, minced
• 6 cloves garlic minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 bay leaves
• 1 tablespoon lemon zest grated
• 1 cup parmigiano reggiano cheese plus more for serving
• coarse salt
• freshly ground pepper

Nutrition

• Calories : 550 calories
• Carbohydrate : 69 grams
• Cholesterol : 15 milligrams
• Fat : 21 grams
• Fiber : 6 grams
• Protein : 18 grams
• SaturatedFat : 6 grams
• Sodium : 1800 milligrams
• Sugar : 11 grams