Aubergine And Lemon Risotto

• 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.

lemon, lemon, salt, parmesan cheese, aubergines, arborio rice, carrot, onion, celery, bouquet garni, white wine, olive oil, butter

Taken from www.food.com/recipe/aubergine-and-lemon-risotto-524584 (may not work)