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How to make a ricotta and risoni bake

Make a Ricotta and Risoni Bake

14
STEPS
INGREDIENTS

Hygiene. Clean the bench before, after and during use. Make sure no ingredients are over their used by date.

Utensils. Chopping board, knife, pan, dish, wooden spoon, bowls, spoons, fork.

Preheat oven to 200 Celsius

Preheat oven to 200 Celsius

Collect ingredients

Collect ingredients

Crush garlic

Crush garlic

Add nutmeg.

Add nutmeg.

Chop tomatoes

Chop tomatoes

Chop eggplant.

Chop eggplant.

Mix

Mix

Cover mixture.

Cover mixture.

Measure out yogurt.

Measure out yogurt.

Add agg.

Add agg.

Add ricotta.

Add ricotta.

Mix.

Mix.

Place Risoni in a dish

Place Risoni in a dish

Cover with the ricotta mixture.

Cover with the ricotta mixture.

Cook for 40 mins then serve.

Changes. I made this recipe without meat because I am vegetarian.

  • 1 teaspoon olive oil
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 2 x 400g can chopped tomatoes
  • 1 cup (200g) risoni
  • 300g Lebanese eggplant, cut into 2cm pieces
  • 300g zucchini, cut into 2cm pieces
  • 1 teaspoon dried oregano
  • Salt & freshly ground pepper
  • 350g ricotta
  • 1/2 cup (130g) fat-free natural yoghurt
  • 1 egg
  • Ground nutmeg, to sprinkle