Risotto Of Roasted Vegetables With Pesto Recipe

• 1 lrg Spanish onion
• 1 x red capsicum
• 1 x yellow capsicum
• 1 sm eggplant
• 1 bn asparagus
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. extra virgin olive oil
• 2 x cloves garlic, chopped
• 4 x spring onions, minced
• 400 gm Ferron arborio rice
• 200 ml white wine
• 850 ml vegetable stock
• 50 gm parmesan cheese
• 2 Tbsp. lowfat sour cream
•     freshly grnd black pepper
• 3 Tbsp. fresh pesto

Directions