AUBERGINE AND LEMON RISOTTO
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
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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