Roasted Vegetable Risotto with Aubergine Pesto Recipe | Sacla'

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