Pre-heat the oven to 200C/400F/Gas 6.
Lay the roasted red peppers inside a 1kg loaf tin to cover the base.
Add a layer of basil leaves to cover the roasted red peppers.
Add half the goats' cheese slices to cover as a layer, then follow with a layer of aubergine.
Mix the cooked risotto rice with the pesto and the lemon juice, then press into tray to create a layer covering the aubergines.
Add a layer of artichokes, followed by a layer of the remaining goats' cheese and another layer of basil leaves.
Finish with a layer of roasted yellow peppers and press down well.
Place in the preheated oven for 20-25 minutes, until hot through.
Remove from the oven, turn out onto a dish and serve.
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