Aubergine And Rocket Risotto Recipes

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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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