Eggplant and Meyer Lemon Risotto

Ingredients

• 2 medium-sized eggplants
• 1/2 cup plus 1 tablespoon of olive oil
• Kosher salt and freshly ground black pepper
• 1 onion, diced
• 2 cloves of garlic, crushed
• 7 ounces of arborio rice
• 1/2 cup of dry white wine
• 3 1/4 cups of hot vegetable stock
• Zest of 1 Meyer lemon and 2 tablespoons of freshly-squeezed juice
• 1 1/2 tablespoons of unsalted butter
• 1/2 cup of grated Parmesan cheese, plus more to serve
• Diced basil or flat-leaf parsley, to serve

Preparation

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