Roasted vegetable risotto with pine nut pesto

This recipe is a great vegetarian dish that serves 4 people.

Ingredients

• 1 eggplant medium diced
• 2 large onions diced
• 2 capsicum diced
• 3 tomato diced
• 4 garlic cloves peeled
• 2 courgettes
• 2 pinch’s mixed herbs
• 50g pinenuts
• 300g arborio rice
• handful fresh basil
• 50g parmesan cheese
• 100g olive oil
• 500ml vegetable stock

Method

1. Take all the vegetables , wash and prepare them into medium sized cubes,
2. place on baking tray and cover with olive oil, mixed herbs and seasoning
3. bake for 15 minutes on 170 c, take out and leave rest
4. follow pesto recipe , and toast pine nuts
5. place sauce pan on heat add 20g of oil and saute garlic be careful not to burn
6. add rice into pan keep stiring add stock 50 ml at a time until all stock is used,  cook rice  until soft with a slight crunch inside
7. then add pesto and roasted vegetables to rice stir through then serve with fresh basil and roasted pine nuts