• 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


  • 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.

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