Instructions: Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for 30 minutes then rinse briefly and dry well. Peel and quarter the onion, remove the seeds from the capsicums and cut the flesh into large chunks, cut away tough stalks from asparagus and cut into manageable lengths. Mix all these vegetables with the olive oil and roast at 240c. for 30 minutes, stirring once.

Meanwhile, begin the risotto. Heat the remaining olive oil and add the garlic and spring onions in Tamaras Risotto Pot*. Add the rice and stir to coat. Add the white wine and allow the liquid to be absorbed. Begin adding stock, 1/2 cup at a time and stir well between each addition.

When adding the last addition of stock, add the roasted vegetables and their juice and stir to combine.

Add the grated cheese, sour cream and black pepper and serve immediately with a spoonful of pesto on top.

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