Add the oil to a large pan on a low tomedium heat, then add in the chopped onions.
Fry for8-10 minutes until soft.
Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
Add 250ml of the stock and the passata.
Then add the rest of the stock a ladle at a time until all the liquid is absorbed.
When the rice is tender, stir in the nutritional yeast, lemon zest, thyme and add in half the roast veg and stir to combine.
Season well and stir in the yogurt.