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Ratatouille Risotto

yield: 4 total time: 80 minutes
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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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