Ratatouille Risotto Recipe

Ingredients

• 1 1/2 cups bell peppers
• 1 1/2 cups Japanese eggplant
• 1 1/2 cups zucchini
• 1 1/2 cups yellow squash
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 3 basil leaves
• fresh thyme leaves
• 2 tablespoons flat- leaf parsley
• 1 (15- ounce) can San Marzano tomatoes
• 5 cups vegetable stock
• 1 tablespoon olive oil
• 2 small shallots
• 6 cloves garlic
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 bay leaves
• 1 tablespoon lemon zest
• 1 cup Parmigiano- Reggiano cheese
• coarse salt and freshly ground pepper