Preheat oven to 180C.
Add all your veg onto a baking tray with 1 tablespoon olive oil and cook for 15-25 minutes.
In the meantime, heat a pan with fry light olive oil and fry your onions until soft.
Add the garlic, butter, tomato paste and risotto rice, stirring frequently for 5-8 minutes.
Once the kettle is boiled, add 1 liter of water and veg stock cubes to the pan (increase the heat until it bubbles then reduce to a simmer).
Simmer for 15-20 minutes until the rice is cooked and stir in 3/4 of the Parmesan cheese and roasted veg.