Heat the oven to 220C/200C fan/gas 7. Tip the peppers and courgettes onto two large baking trays and drizzle with 3 tbsp of the oil. Roast in the oven for 25 mins until the peppers have darkened at the edges.

Meanwhile, put a large pan over a medium heat. Drizzle in the oil and pour in the passata, stock and white wine vinegar. Bring to the boil, then turn down to a simmer. Add the risotto rice and simmer for around 15 mins, stirring occasionally, until the sauce has reduced and the rice is cooked.

Gently stir in the cheese and roasted vegetables. Sprinkle over the chives to serve. If freezing, defrost in the fridge and reheat in the microwave.