Risotto With Vegetables

Preparation:

Preparation: Trim the courgettes and eggplant, wash them and cut them into cubes. Grill them. Peel the onion, cut one half into rings and finely chop the other half. In a non-stick pan, heat half the oil and brown the onion rings with the garlic clove; add the courgette and aubergine cubes and let them infuse. Salt and pepper, perfume with the coarsely chopped basil, mix and remove from the heat. Blanch the tomatoes for a few moments in boiling water, drain and peel them. Divide them in half and remove the seeds and the vegetation water; cut the pulp into small pieces. Bring a liter of water to the boil in a saucepan and melt the stock cubes. In a saucepan, heat the remaining oil and fry the chopped onion. Add the rice and toast it over high heat, stirring with a wooden spoon. Wet it with the broth in small quantities and let the rice cook for ten minutes. Add the browned vegetables and cook for five minutes. Bring the rice to cooking by adding more hot broth as the previous one has been absorbed. Cut the cheese into cubes. When the rice is cooked, add the cheese and tomatoes. Transfer the risotto to a large plate and serve.