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


  • 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