Roasted veggie risotto

Slice the courgettes and the tomatoes.

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

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

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

Peel and chop the onion until soft.

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

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

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

Grate the parmesan.

Stir in the fried sage leaves and mix well.

Stir in the roasted vegetables and mix well.

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

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