Aubergine and Lemon Risotto
- Ready In:
- 4hrs
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lemon, zest of
- 1 lemon
- salt and pepper
- parmesan cheese, 250g
- 2 aubergines
- 250 g arborio rice
- 1 carrot
- 1 onion
- 1 stick celery
- 1 bouquet garni
- 250 ml white wine
- 1 tablespoon olive oil
- 50 g butter
directions
- Make a vegetable stock by simmering the carrot,celery and onion,with the bouquet garni for 30 mins ,set aside.
- place one aubergine in the oven,prick with a fork and cook for one hour at 180 degrees celcius.
- chop second aubergine into 1 inch chunks and fry until browned in olive oil,drain and sprinkle with salt.
- 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.
- remove aubergine from the oven and peel,mash the flesh in a bowl and then stir into risotto.
- chop basil , ,grate parmesan ,stir chopped aubergine into the risotto and sprinkle with herbs and parmesan.
- serve with salad.
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RECIPE SUBMITTED BY
I love baking and cooking good tasty meals with a preference for Indian,Thai and Moroccan . I have taken early retirement and moved to Grasmere and look forward to cooking to my hearts content .