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Ratatouille Risotto Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups bell peppers, diced

1 1/2 cups Japanese eggplant, diced

1 1/2 cups zucchini, diced

1 1/2 cups yellow squash, diced

1 tablespoon balsamic vinegar

3 tablespoons olive oil

3 basil leaves, fresh, torn

fresh thyme leaves

2 tablespoons flat- leaf parsley, fresh, chopped

1 (15- ounce) can San Marzano tomatoes, whole

5 cups vegetable stock

1 tablespoon olive oil

2 small shallots, minced

6 cloves garlic, minced

1 cup arborio rice

1/2 cup dry white wine

2 bay leaves

1 tablespoon lemon zest, grated

1 cup Parmigiano- Reggiano cheese, plus more for serving

coarse salt and freshly ground pepper

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