for 4 people

  • 1 jar FELIX Pasta Sauce Basil with no added sugar 360 g
  • 400 g risotto rice
  • 1 medium sized aubergine
  • 2 small courgettes
  • 1 red bell pepper
  • 1 yellow pepper
  • 1 onion
  • 1 litre vegetable soup
  • Olive oil
  • 30 g butter
  • Fresh basil
  • Salt & pepper
  • 100 g parmesan



  • Cut the aubergines, courgettes and peppers into small pieces.
  • Place the cut vegetables on a baking tray, drizzle with olive oil and roast in the oven at 180° C for 20 minutes.
  • In the meantime, heat the olive oil in a saucepan and sauté the diced onion.
  • Add the rice and then deglaze with approx. 200 ml warm vegetable soup.
  • Add FELIX Pasta Sauce Basil with no added sugar and more of the vegetable soup until the  rice is covered. Stir occasionally.
  • Let the risotto simmer gently and keep adding a little warm soup as needed and stir.
  • When the rice is al dente, stir in the butter and about 1/3 of the grated parmesan. Add the vegetables from the oven to the risotto.
  • Season with salt and pepper and garnish with basil and parmesan.

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