Cheesy Baked Risotto With Roasted Vegetables

• 4 None Japanese eggplants, halved
• 2 None large zucchini, quartered lengthwise
• 4 None plum tomatoes, halved
• 2 None Spanish onions, peeled, quartered
• 4 tbsp olive oil
• 2 tbsp fresh oregano leaves
• 3 cloves garlic, minced
• 3.5 oz Arborio rice
• 1 None leek, trimmed, sliced
• 4 cups vegetable stock
• 1/2 tbsp butter
• 2 oz finely grated Parmesan cheese
• 2 oz blue cheese, crumbled

1. Preheat oven to 425u0b0F. Place eggplants, zucchini, tomatoes and onions on a baking tray lined with parchment paper. Combine 2 tbsp oil, oregano and garlic then drizzle over veggies and toss to coat. Season.
2. Place remaining oil in a baking dish. Add rice and leek and stir to coat. Add stock. Cover with a double layer of foil. Place vegetables on top rack of oven and risotto on bottom rack. Bake for 45 mins, until vegetables are golden brown and rice is al dente.
3. Remove risotto from oven and stir in butter and cheese until creamy. Season.
4. Spoon risotto onto serving plates. Top with roasted veggies and cracked black pepper. Delicious!

japanese eggplants, zucchini, tomatoes, onions, olive oil, oregano, garlic, rice, vegetable stock, butter, parmesan cheese, blue cheese

Taken from recipes-plus.com/api/v2.0/recipes/37690 (may not work)