Mediterranean Rice Bowl

For the vegetables: Soak the vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking.

For the risotto: Bring the stock to a boil in a large pan and keep at barely simmering point.

Melt 1 tablespoon butter in a large wide heavy-based pan, add the onion and cook gently for 5 minutes until soft, but not browned.

Add the rice to the pan and stir well until the grains are coated with the butter, about 2-3 minutes.

Add a ladleful of hot stock to the pan and cook gently, stirring occasionally until the stock is absorbed. Immediately add more stock and repeat until all the stock is absorbed, stirring frequently.

When the rice becomes creamy, add salt and pepper to taste and continue cooking. The risotto is cooked when it is thick and creamy and the rice is tender but not sticky. This will take about 20-25 minutes and should not be hurried. Just before serving stir in the remaining butter and the cheese.

Heat the grill. Arrange the vegetables in the grill pan and grill for 2-3 minutes on each side until tender and browned.