Ratatouille Orzotto

Name: Ratatouille Orzotto with Vegan Feta and Basil Oil
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 1 Pieces of Eggplant; 2 Pieces of Small zucchini; 1 Pieces of Red pepper; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Tsp of Salt; 400 ML of Water; 1 Pieces of Vegetable stock cube; 250 Grams of Orzo; 150 Grams of Cherry tomatoes; 1 Pieces of Lemon; 100 Grams of Vegan feta; 4 Tbsp of Olive oil; 1 Pieces of Garlic cloves; 30 Grams of Fresh basil

with Vegan Feta and Basil Oil

Orzotto is a cross between orzo (a type of pasta) and risotto!

Cals 780 · Prot 23 · Carbs 132 · Fat 18

Vegan

30 min

Orzotto is a cross between orzo (a type of pasta) and risotto!

Cals 780 · Prot 23 · Carbs 132 · Fat 18

Vegan

Ingredients

Orzotto

Red onion

1 Piece

Eggplant

1 Piece

Small zucchini

2 Pieces

Red pepper

1 Piece

Black pepper

0.5 Tsp

Olive oil

1 Tbsp

Salt

0.5 Tsp

Water

400 ML

Vegetable stock cube 15*

1 Piece

Orzo 9*10*11*

250 Grams

Cherry tomatoes

150 Grams

Lemon

1 Piece

Vegan feta

100 Grams

Basil oil

Olive oil

4 Tbsp

Garlic cloves

1 Piece

Fresh basil

30 Grams

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3261 / 780
Fats (g)	18.1
of which saturated (g)	13.2
Carbohydrates (g)	132
of which sugars (g)	22.2
Fibers (g)	17.2
Proteins (g)	22.8
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Roughly chop the eggplant, zucchini and bell pepper.

2 Roast vegetables

Add the eggplant, zucchini and bell pepper to a baking tray with a generous drizzle of oil and salt. Roast for 30 min.

3 Simmer

Meanwhile, heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion with the salt and fry for 5 min until soft. Once soft, add garlic for 1 min further. Add the water, stock cube, orzo and cherry tomatoes and cook, covered, stirring occasionally, for 12-15 min or until the orzo is soft. Season generously with salt and pepper.

4 Make basil oil

Add the olive oil, garlic cloves and fresh basil to a blender. Blitz until smooth. This is your basil oil.

5 Serve

Stir the roasted vegetables into the orzotto. Finish the orzotto with a squeeze of lemon juice, and season. Cut the vegan feta into cubes. Divide among bowls and finish with the basil oil and vegan feta.

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