Roasted Vegetable Risotto

Method

1. 1Preheat oven to 180C Fan Bake (350F).
2. 2Place your stock in a saucepan and heat, keep it simmering as you are cooking.
3. 3In a large bowl place zucchini, tomatoes, pumpkin, capsicum, with 1 tablespoon olive oil. Mix so the oil coats lightly the veg.
4. 4On a baking tray lined with baking paper, place vegetables, spread out so cooks evenly and bake for 15 mins, turning once.
5. 5Whilst this is cooking in a non-stick frypan heat 1 tablespoon olive oil and on med heat cook onion for 8-10 minutes. Make sure you don’t burn or colour the onion, turn down heat if too hot. Once cooked add the rice, coating with the onion for 1 minute. Add wine; simmer until nearly all soaked in, stirring.
6. 6Now add a ladle of stock, stirring the liquid in making sure you have the heat on med. Once the liquid has absorbed into the rice, add garlic and oregano. Keep stirring so the garlic quickly incorporates. Add another ladle of stock. Stir. Crack some (lots) pepper over the rice. Stir. Liquid should have been reduced so add another ladle of stock. Stir.
7. 7Pull out your vegetables from the oven, check to see they are just cooked. Sprinkle a little salt over them all and add to the rice mixture. Add another ladle of stock. Gently stir.
8. 8Check to see if your rice has cooked but has a touch of bite, you don’t want too soggy. If need some more cooking and stock do one more round, gently stirring as you don’t want to break up the vegetables.
9. 9Once cooked, add your tablespoon parmesan cheese.
10. 10Serve immediately.