STREAMING NOW: Nigella: At My Table

Aubergine and Lemon Risotto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Creamy risotto with smoky aubergines”
READY IN:
4hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a vegetable stock by simmering the carrot,celery and onion,with the bouquet garni for 30 mins ,set aside.
  2. place one aubergine in the oven,prick with a fork and cook for one hour at 180 degrees celcius.
  3. chop second aubergine into 1 inch chunks and fry until browned in olive oil,drain and sprinkle with salt.
  4. melt butter in pan and add rice ,stir for 2 minutes ,add stock one ladle at a time until liquid absorbed, an lemon juice and zest and 250 ml of wine.
  5. remove aubergine from the oven and peel,mash the flesh in a bowl and then stir into risotto.
  6. chop basil , ,grate parmesan ,stir chopped aubergine into the risotto and sprinkle with herbs and parmesan.
  7. serve with salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: