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

Click here for preparation method.

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