Roasted veggie risotto

Method

• step 1

  Slice the courgettes and the tomatoes.

• step 2

  Place the sliced vegetables on a form, toss with the olive oil and season.

• step 3

  Heat the oven to 200C and roast for 1 hour.

• step 4

  Heat the olive oil in a skillet and fry sage leaves until light brown. Set aside.

• step 5

  Peel and chop the onion until soft.

• step 6

  Heat the olive oil in a skillet and cook the onion.

• step 7

  Add the rice and stir continuously until the rice look transparent.

• step 8

  Pour in 2/3 cups the wine and simmer until totally evaporated. Pour in again 2/3 cups the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat, until the rice is cooked al dente

• step 9

  Grate the parmesan.

• step 10

  Stir in the fried sage leaves and mix well.

• step 11

  Stir in the roasted vegetables and mix well.

• step 12

  Season and stir in the most part of the grated parmesan.

• step 13

  Divide the risotto among the bowls. Sprinkle with the rest of the grated parmesan and serve.