Eggplant & Lemon Risotto
My creamy eggplant and lemon risotto: are you an Italian food lover? Here's another vibrant risotto recipe you definitely must try!
Ingredients
- 7 oz risotto rice (200 g)
- 1 garlic clove chopped
- ½ onion diced
- 2 cups vegetable stock (470 ml)
- 2 small fresh eggplants
- 3,5 oz parmesan cheese (100 g), grated
- 1 tbsp unsalted butter
- 2 slices fresh lemon chopped
- 1 tbsp fresh parsley chopped
- olive oil
- pepper
- salt
Instructions
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Pierce one eggplant with a knife a couple of times. Put it on an oven rack and then grill the eggplant in a preheated oven at 356°F (180°C) for 1 hour. Turn off the heat in the end but leave the eggplant in the oven for another hour until cooled. Cut it in half and remove the soft eggplant meat with a spoon.
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Chop up the meat and then put it aside until later. Heat some olive oil in a pan and add the chopped garlic and onion.
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Cook for 4 minutes. Add the risotto rice and stir well.
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Add some vegetable stock and cook over medium heat until it has vaporized.
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Repeat until the risotto rice is nearly tender. In the meantime dice the remaining eggplant. Heat a little olive oil in a pan over high heat and add the diced eggplant. Quickly stir fry for 4 minutes until the eggplant starts to soften and brown. Season with a little pepper and salt. Then take the pan off the heat and put it aside.
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Add the chopped eggplant flesh and lemon to the risotto.
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Season with pepper and salt. Stir in the parmesan cheese (keep some aside for garnish) and butter.
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Check the seasoning and add extra pepper or salt to taste. Scoop the risotto onto deep plates. Top with the diced eggplant, chopped parsley and the remaining parmesan cheese. Serve immediately.