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Jamie Oliver’s Rogue Ratatouille Risotto

This easy one-pan rogue ratatouille risotto from 5 Ingredients Mediterranean is a simple twist on the classic dish, featuring mixed grilled Mediterranean veg, creamy goat's cheese and plenty of fresh basil.

From the book


I love this quick and simple one-pan dish with a passion – 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.

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700g frozen chargrilled Mediterranean veg
300g risotto rice
1.2l chicken or vegetable stock
1 bunch (30g) basil
100g goat's cheese


Tip the frozen veg into a large, deep pan on a medium-high heat with 2 tablespoons of olive oil. Cook for 10 minutes, or until soft, stirring regularly, then remove half to a bowl. Add the rice to the pan and stir for 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16 to 18 minutes, or until the rice is perfectly cooked, adding extra splashes of water, if needed. Pick and finely slice most of the basil leaves and stir into the pan with the reserved veg, most of the goat’s cheese and 1 tablespoon of extra virgin olive oil, and season to perfection. Adjust the consistency so it’s nice and oozy with a splash of boiling kettle water, if needed. Divide between plates, then scatter over the remaining basil leaves and goat’s cheese, to finish.

ENERGY 610kcal FAT 17.3g SAT FAT 5.4g PROTEIN 21g CARBS 92.5g SUGARS 17.6g SALT 0.6g FIBRE 8.6g

5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.

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From the book: 5 Ingredients Mediterranean

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