OVEN-BAKED RATATOUILLE RISOTTO

SERVES 4 8 SMARTPOINTS PER SERVING

2 onions, diced 225g risotto rice 2 tbsp green pesto 750ml hot vegetable stock, made with 1 stock cube ½ aubergine, cut into 3mm rounds 1 tbsp rapeseed oil 1 tbsp lemon juice Handful fresh basil leaves, plus extra to serve 1 courgette, cut into 3mm rounds 3 large vine tomatoes, cut into 3mm rounds

Calorie-controlled cooking spray PREHEAT the oven to 200c/fan 180c/gas 6. Place a non-stick frying pan over a medium heat, then add the onion and 250ml cold water. Cook and stir for 10 minutes or until the water has evaporated. Stir in the rice, cook for 1 minute, then transfer the mixture to a 25cm x 15cm baking dish. Stir the pesto into the hot stock, then pour over the rice mixture. Cover tightly with kitchen foil and bake for 30 minutes. Meanwhile, in a bowl, combine the aubergine, oil and lemon juice. Remove the foil from the rice mixture and stir in the basil, then arrange the aubergine, courgette and tomato slices over the top, making sure they overlap slightly. Mist the vegetables with cooking spray, then season and bake, re-covered with kitchen foil, for 20 minutes until the rice and vegetables are tender. Turn the oven to its grill setting, remove the foil and grill the risotto for 5 minutes, until the vegetables are golden. Serve, garnished with the extra basil.