Aubergine and Lemon Risotto

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READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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