ComScore

Rogue Ratatouille Risotto

PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.

Average ()
Five ingredients + 30 minutes + one pan = your new favorite weeknight meal.
rogue ratatouille risotto recipe: rogue ratatouille risotto on a plate
David Loftus/5 Ingredients Mediterranean

Want to pull something elegant together with minimal effort? Turn to the rogue ratatouille risotto recipe from Jamie Oliver’s new cookbook, 5 Ingredients Mediterranean. It calls for just five ingredients (plus a few pantry staples) to come together, plus you’ll only have one skillet to clean after dinner.

“I love this quick and simple one-pan dish with a passion,” writes Oliver. “It’s a crowd-pleaser, bringing Italy and Provence together. Purists would judge the frozen veg base hack, but I guarantee they’re missing out.”

Use whatever medley of Mediterranean produce you’ll enjoy, but we’d recommend one that contains some of the traditional components of ratatouille. (Think tomato, onion, zucchini, eggplant and bell pepper.) Whatever you decide, pile on the goat cheese to your heart’s content.

5 Ingredients Mediterranean by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2024). 


Ingredients

1½ pounds frozen or fresh chargrilled Mediterranean veggies

3 tablespoons extra-virgin olive oil, divided

10 ounces risotto rice (such as arborio)

5 cups chicken or vegetable stock, hot

1 bunch basil (about 1 ounce)

3½ ounces goat cheese

Kosher salt and freshly ground black pepper, to taste

Directions

1. In a large, deep pan over medium-high heat, add the frozen veggies and 2 tablespoons of olive oil. Cook until soft, stirring regularly, 8 to 10 minutes. Transfer half of the veggies to a bowl.

2. Add the rice to the pan and stir it for about 2 minutes. Add a splash of the hot stock and wait until it’s been fully absorbed before adding another. Repeat and stir constantly until the rice is tender and al dente, adding extra splashes of water if needed, 16 to 18 minutes.

3. Pick and finely slice most of the basil leaves. Add them to the reserved veggies and stir, along with most of the goat cheese and the remaining tablespoon of olive oil. Season with salt and pepper. Adjust the consistency so it’s nice and oozy with a splash of boiling water if needed.

4. Divide the risotto between plates, then scatter the remaining basil leaves and goat cheese on top.

Nutrition Facts
  • 641 calories

  • 20g fat

  • 90g carbs

  • 23g protein

  • 5g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Made it? Rate it!

purewow author

Editorial Team

Our editorial team works with a variety of writers and experts across all fields to produce thoroughly researched stories that resonate with you. Our mission is to be that well-informed best friend who's always got your back, whether you need advice on dealing with toddler tantrums or the best no-chafe workout shorts to buy.