Ratatouille risotto

INGREDIENTS

2 tbsp

oil, (divided)

medium onion, (diced)

small aubergine ((eggplant), cut into 1cm dice)

bell pepper, (diced (I used orange))

medium courgette ((zucchini), cut into 1cm dice)

medium mushrooms, (diced)

3 cloves

garlic, (minced)

2 tsp

dried oregano

250 g

(~ 1 1/4 cups) arborio rice

1 l

((~ 4 cups) vegetable stock)

3 tbsp

tomato puree

1 tbsp

balsamic vinegar

1 tbsp

basil pesto ((use vegan pesto if needed))

To serve: fresh basil ((optional))