Ingredients – serves 4 – Preparation 20 minutes Cooking time 30 minutes

For the Ratatouille:

• 1 tablespoon Butter
• 1 Onion, finely chopped
• 6 Sage leaves, finely chopped
• 2 garlic cloves, crushed
• 1 Red pepper, finely chopped
• 1 Yellow pepper, finely chopped
• 2 Baby marrows, finely chopped
• 3-4 Ripe Italian tomatoes
• 1/2 teaspoon salt
• Freshly ground black pepper

For the Risotto:

• 1 tablespoon Butter
• 1 Onion, finely chopped
• 200 g Arborio or preferably Aquarello Carnaroli rice
• 3/4 cup Dry White wine
• Saffron, good rich of
• 2.5 cups of vegetable stock
• 100 g Mascarpone
• 50 g Pecorino Romano
• Sea salt & freshly ground black pepper to taste

Method:

• Preheat oven to 230 C
• To make the ratatouille, melt the butter in a frying pan, then add the onion, sage & garlic, and fry for 5 minutes, or until softened.
• Add the peppers, baby marrows and fry for a further 5 minutes, or until softened. Add more butter if necessary
• Add the tomatoes and seasoning. Fry for a few minutes, then set aside
• To make the risotto, melt the butter in a saucepan, then add the onion and fry for a few minutes.
• Stir in the rice and cook for a few minutes, ensuring the rice is well coated with the butter.
• Stir in the wine and saffron and cook, stirring until absorbed.
• Gradually add the stock, about 1/2 cup at a time, and cook, stirring until the liquid is absorbed and the rice is tender, about 20 minutes.
• Stir in the mascarpone and pecorino and turn into a greased oven proof dish
• Sprinkle the ratatouille over the risotto and Sprinkle the grated Gruyere and bake for 10 minutes