Heat one tablespoon of the olive oil in a pan and add the onion, aubergine, pepper, courgette, mushrooms, garlic and a pinch of salt. Cook over a low heat, stirring regularly, for about half an hour until all of the vegetables are soft and most of the excess liquid has evaporated.
Meanwhile, heat the remaining tablespoon of oil in a separate pan and add the risotto rice. Stir for a minute then add the tomato puree and the white wine if using and stir until the wine has evaporated. Add some of the stock, give it a stir and bring it up to a gentle simmer.
Add the sundried tomatoes and oregano and gradually add the rest of the stock as needed, waiting until each addition has almost been absorbed before adding more and stirring the pan regularly until you have added all of the stock and the rice is tender.
Stir in the parmesan/nutritional yeast, creme fraiche, basil, cooked vegetables and some salt and pepper. Check the seasoning and serve.