Aubergine and Rocket Risotto
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Aubergine and Rocket Risotto

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Servings

Serves 4

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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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

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

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