Risotto Cake - Deliciously Yorkshire

Ingredients

• 1 onion, finely chopped
• 2 tablespoons olive oil, plus more for the vegetables
• Pinch of saffron
• 1/2 teaspoon ground fennel seeds
• 2 garlic cloves, crushed
• Pinch of chilli flakes
• 2 tablespoons drained tinned chopped tomatoes, or fresh peeled chopped tomatoes
• 300g risotto rice
• Sea salt and freshly ground black pepper
• Splash of white wine or vermouth
• 1 litre hot vegetable stock
• Leaves from 1 bunch of basil, finely shredded
• 1 aubergine, thinly sliced
• 2 courgettes, thinly sliced
• Butter, for the tin
• 125g mozzarella cheese, sliced
• 100g peeled red peppers, or piquillo peppers
• 1 tablespoon grated vegetarian Parmesan cheese