Bean Herb Risotto & Ratatouille Vegetables

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 1 Zucchini
• 3 tomatoes
• 2 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• 200 ml vegetable broth
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped oregano
• Salt
• pepper (ground)
• 20 g butter
• 300 g risotto rice
• 150 ml dry white wine
• 700 ml vegetable broth
• 200 g green snap beans
• 20 g butter
• 40 g freshly grated Parmesan
• 2 tbsp fresh bean herb

Instructions

1. 1.

   Wash, trim and finely dice the bell peppers and zucchini. Blanch the tomatoes, cool, peel, quarter, core and cube the flesh. Peel one shallot and one garlic clove, finely chop, sauté in a pot with 2 tbsp hot oil until translucent, add the remaining vegetables, briefly cook, then deglaze with broth.

2. 2.

   Stir in the herbs, season with salt and pepper, and simmer over medium heat for about 10 minutes. Taste again. Peel and finely chop the remaining shallot and garlic, sauté in a pot with melted butter until translucent. Add the rice, stir briefly, then deglaze with wine.

3. 3.

   Let the mixture absorb fully, then add a ladleful of hot broth. Stir constantly, letting the rice absorb each addition before adding more, repeating until the rice is cooked. Wash, trim and cut the snap beans into 2 cm pieces; blanch in boiling salted water for about 5 minutes.

4. 4.

   Drain, cool, and let drain well. Mix the butter, parmesan, beans and bean herb into the risotto, season with salt and pepper. Serve alongside the ratatouille and optionally stir some into the risotto.