Roasted Vegetable Risotto with Rocket Pesto and Pecan Nuts

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss all roasted vegetable ingredients with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 20 minutes, until vegetables are tender and starting to caramelise. Turn once during cooking.
3. Heat a drizzle of oil in a medium pot on low-medium heat. Add butter, onion and garlic and cook for about 5 minutes, until soft. Add second measure of rosemary and rice, stir and cook for a further 2 minutes.
4. Add stock and bring to the boil. Once boiling, reduce heat to low and simmer for 15-20 minutes, or until rice is tender. Stir often to ensure even cooking and prevent the rice from sticking or burning.
5. While risotto is simmering, grate both measures of Parmesan cheese and set aside separately.
6. When rice is tender, add first measure of Parmesan cheese and roasted vegetables to pot. Season with salt and pepper and mix to combine.
7. divide roasted vegetable risotto between bowls and dot with rocket pesto. Sprinkle over rocket leaves, pecan nuts and remaining Parmesan cheese. Drizzle over balsamic glaze.