Aubergine and Rocket Risotto
Serves 4
Easy
Total time:
The wine gives the flavour a real boost. A wonderfully creamy risotto. Tip: Replace wine with the same amount of stock.
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- Olive oil
- 2 medium aubergines, diced
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1 1/2 cups risotto rice
- 1 1/2 cups white wine
- 410g (1 can) chopped peeled tomatoes
- 1 liter hot vegetable stock
1 cup grated Parmesan, plus extra for serving
- 80g wild rocket
Method
step 1
Heat a glug of oil in a large pot and fry the aubergine until softened. Remove from the pot and set aside.step 2
Heat another glug of oil and fry onions and garlic until soft. Add rice and cook for 2 minutes, stirring continuously.step 3
Add wine and cook until absorbed. Stir through tomatoes.step 4
Add stock, a little at a time, stirring continuously until rice is creamy and al dente.step 5
Fold through aubergine, Parmesan and rocket.step 6
Season and top with the extra Parmesan before serving.
