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
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