I have been looking forward to this meal all day! There's something very comforting about eating risotto. This one with an array of vegetables and the red pesto is perfect for spring.

Serves 4

INGREDIENTS

2 Cups Risotto Rice

1 Pepper

1 Large Red Onion

1/2 Courgette

1/2 Aubergine

1 Vegetable Stock Cube

1 Tablespoon Butter

Rapeseed Oil

METHOD

Put a large pan on a medium heat to warm.

Dice the vegetables, add them to the pan with butter and some oil to soften slightly.

Once slightly softened add the risotto rice to the pan and stir for a few minutes to make sure its coated in the oil.

Dissolve the stock cube in a pint of hot water and add to the pan with half a jar of red pesto. Stir.

Leave everything simmer for approximately 15 to 20 minutes stirring regularly to ensure the risotto doesn't stick to the bottom of the pan.

If you’re not lactose intolerant like me, grate some parmesan cheese into the pan and stir in.

If the mixture looks a bit dry before the 15 minute mark add some hot water to the pan to cover the rice.

Serve hot with some more grated parmesan cheese on top.

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