INGREDIENTS 

• 2 tbsp. olive oil
• 2 courgettes, cut into large 2.5cm pieces
• 2 peppers, red or yellow, cut into large wedges
• 1 small aubergine, cut into large 2.5cm pieces
• 2 red onions, cut into wedges
• 25g butter
• 1 onion, finely chopped
• 1 large clove garlic, crushed
• 250g Arborio risotto rice
• 150ml dry white wine
• 1 litre hot chicken or vegetable stock
• 50g parmesan, finely grated
• ¼ jar Sacla' Char-Grilled Aubergine Pesto
• 1 handful fresh basil

INSTRUCTIONS 

1. Preheat the oven to 180°C/200°C fan . Arrange the courgette, peppers, aubergine and red onion on 2 baking trays in a single layer and drizzle over the olive oil. Toss everything together well and place in the oven to roast for 25 30 minutes. Halfway through cooking toss all the vegetables so they cook evenly until golden all over and tender.
2. Meanwhile, make the risotto. Heat the butter in a saucepan and when melted add the onion and fry gently over a low heat for 5 minutes. Stir in the garlic and rice and cook for just 1 minute.
3. Turn up the heat and pour in the wine and simmer stirring well until reduced then start to add the stock a ladleful at a time stirring until most of the liquid has been absorbed by the rice. Keep adding the stock until the rice is cooked and creamy. This will all take about 20 - 25 minutes.
4. Remove from the heat and stir in the parmesan and Char-Grilled Aubergine Pesto with a little salt and ground black pepper to taste.
5. Spoon the risotto into serving bowls and top with the roasted vegetables and sprinkle over the fresh basil leaves.