Aubergine and Rocket Risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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 1Heat a glug of oil in a large pot and fry the aubergine until softened. Remove from the pot and set aside.
- STEP 2Heat another glug of oil and fry onions and garlic until soft. Add rice and cook for 2 minutes, stirring continuously.
- STEP 3Add wine and cook until absorbed. Stir through tomatoes.
- STEP 4Add stock, a little at a time, stirring continuously until rice is creamy and al dente.
- STEP 5Fold through aubergine, Parmesan and rocket.
- STEP 6Season and top with the extra Parmesan before serving.
