Step 1

Roughly chop the vegetables for roasting and arrange on a flat baking tray lined with parchment paper. Add the olive oil, season with salt and pepper and toss so all the vegetables are coated. Bake at 180°C for 25-30 minutes until the vegetables are really soft and slightly brown on the edges.

Step 2

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Step 3

Add the minced garlic and fry for 1 minute. Add the wheat berries and fry for another 1-2 minutes.

Step 4

Add the white wine and stir. Cook until the wine is completely absorbed, then add the vegetable stock and peas and stir. Cook until all the stock has been absorbed, stirring occasionally.

Step 5

Once all the stock is absorbed, add a squeeze of lemon juice and the finely chopped parsley.

Step 6

Serve the risotto in a large bowl, topped with the roasted vegetables, some more chopped parsley, chopped pistachios, pomegranate seeds and some fresh mint leaves.