Our Favourite Recipes
Char-Grilled Aubergine Pesto Recipe

Roasted Vegetable Risotto with Char-Grilled Aubergine Pesto

A classic risotto recipe that heroes our smoky Char-Grilled Aubergine Pesto is perfect for any day of the week. Follow the traditional risotto method until the rice is al dente and the sauce silky-smooth, then finish with roasted courgettes and aubergines. Perfection.
Profile Serves: 4
Icon/Time On the table in: 45 mins
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Buon Appetito


  • 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


  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
  5. Char-Grilled Aubergine Pesto with a little salt and ground black pepper to taste.
  6. Spoon the risotto into serving bowls and top with the roasted vegetables and sprinkle over the fresh basil leaves.
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