Aubergine And Lemon Risotto Recipe

Name: Aubergine And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, zest of; 1 lemon; salt and pepper; parmesan cheese, 250g; 2 aubergines; 250 g arborio rice; 1 carrot; 1 onion; 1 stick celery; 1 bouquet garni; 250 ml white wine; 1 tablespoon olive oil; 50 g butter

Servings: persons

1 lemon, zest of
1 lemon
salt and pepper
parmesan cheese, 250g
2 aubergines
250 g arborio rice
1 carrot
1 onion
1 stick celery
1 bouquet garni
250 ml white wine
1 tablespoon olive oil
50 g butter

1
Make a vegetable stock by simmering the carrot,celery and onion,with the bouquet garni for 30 mins ,set aside.
2
place one aubergine in the oven,prick with a fork and cook for one hour at 180 degrees celcius.
3
chop second aubergine into 1 inch chunks and fry until browned in olive oil,drain and sprinkle with salt.
4
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.
5
remove aubergine from the oven and peel,mash the flesh in a bowl and then stir into risotto.
6
chop basil , ,grate parmesan ,stir chopped aubergine into the risotto and sprinkle with herbs and parmesan.
7
serve with salad.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lemon, zest of, 1 lemon, salt and pepper, parmesan cheese, 250g, and more.

Yes, Aubergine And Lemon Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Lemon Risotto

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