Aubergine And Lemon Risotto Recipes

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LEMON AND EGGPLANT RISOTTO



Lemon and Eggplant Risotto image

Make and share this Lemon and Eggplant Risotto recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 medium eggplants
1/2 cup olive oil plus 1 tablespoon olive oil (divided)
1 medium onion, finely chopped
2 garlic cloves, crushed
7 ounces good quality risotto rice (arborio rice)
1/2 cup white wine (like Sauvignon Blanco)
3 1/4 cups hot vegetable stock
1 lemon, zest of, grated
2 tablespoons lemon juice
1 1/2 tablespoons butter
1/2 cup grated parmesan cheese (plus more for garnish)
1/2 cup basil leaves, shredded
coarse sea salt and black pepper

Steps:

  • Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
  • Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
  • Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
  • Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
  • Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
  • To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.

Nutrition Facts : Calories 502.5, Fat 35.6, SaturatedFat 8.8, Cholesterol 22.4, Sodium 238.5, Carbohydrate 35, Fiber 10, Sugar 8.2, Protein 9.6

AUBERGINE AND LEMON RISOTTO



Aubergine and Lemon Risotto image

Make and share this Aubergine and Lemon Risotto recipe from Food.com.

Provided by Sparkle

Categories     < 4 Hours

Time 4h

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 470.9, Fat 14.3, SaturatedFat 7, Cholesterol 26.7, Sodium 117, Carbohydrate 69.8, Fiber 11, Sugar 8.4, Protein 7.2

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