AUBERGINE AND ROCKET RISOTTO
The wine gives the flavour a real boost. A wonderfully creamy risotto. Tip: Replace wine with the same amount of stock.
Provided by jordangenevieve
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a glug of oil in a large pot and fry the aubergine until softened. Remove from the pot and set aside.
- Heat another glug of oil and fry onions and garlic until soft. Add rice and cook for 2 minutes, stirring continuously.
- Add wine and cook until absorbed. Stir through tomatoes.
- Add stock, a little at a time, stirring continuously until rice is creamy and al dente.
- Fold through aubergine, Parmesan and rocket.
- Season and top with the extra Parmesan before serving.
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