Ingredients
1 aubergine
1 green pepper
1/2 red onion
1 courgette
1 garlic clove
1/2 lemon
1 tsp italian style herbs
1 tbs tomato puree
175g risotto rice
450ml water
20g veg stock paste
30g unsalted butter
40g parmesan
90g bacon lardons
Method
1.Preheat oven to 200C. Fill and boil your kettle. Trim aubergine then halve lenthways. Chop each half into 4 long strips, then chop widthways into roughtly 2cm pieces. Halve the peppers and discard the core and seeds. Slice into thin strips. Halve, peel and chop the red onion into small pieces. Trim the courgette and slice into rounds about 1cm thick. Peel and grate the garlic. Zest the lemon and cut in half.
2. Pop aubergine and pepper onto a baking tray, drizzle with oil, season, then sprinkle over half the italian style herbs. Use your hands to rub the flavours all over the veg, then spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
3. Heat a drizzle of oil in a large ovenproof pan on medium heat. Fry bacon for 4-5 mins (if using). Add the onion and fry until soft, 4-5 mins. Add tomato puree, garlic and the remaining italian style herbs and cook for 1 min, then stir in the risotto rice. Cook until the edges of the rice are translucent, 1-2 mins.
4. Add the boiled water for the risotto and veg stock paste. Stir to combine. Bring back up to the boil, then pop a lid over the pan and bake in the middle shelf of your oven until the rice is cooked and water absorbed - 20-25mins.
5. While the risotto bakes, heat a large frying pan on high heat. When hot, add the courgette slices and cook until charred, 3-4 mins on each side. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked season, then remove from the heat.
6. When the risotto is cooked, remove from oven and mix in the butter and parmesan. Stir through the roasted aubergine, pepper, lemon zest and a squeeze of lemon juice. Season with salt and pepper and more lemon juice if needed. Top with charred courgettes, cut the remaining lemon into wedges and serve alongside.
Nutrition
(without lardons)
618kcal
20g fat
12g Sat fat
87g CHO
14g sugars
19g protein
2.36g salt.