Aubergine risotto

main dish Vegetarian summer
Total: 1 hr 15 min. | Active: 30 min.
vegetarian

For me, basil and aubergines are synonymous with summer. Here, these flavours are brought together in a creamy parmesan risotto. I like to assemble this risotto in such a way that the individual components are still visible. If you want to make things a little easier, you can stir the aubergine puree into the risotto while it's still in the pan and then plate it up. But why not serve up a feast for the eyes as well as the palate!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Aubergine
1  aubergine, halved lengthwise
2  garlic cloves, sliced
2 tbsp olive oil
¼ tsp salt
To bake
1 bunch basil
1 tbsp olive oil
Risotto
½ tbsp butter
½ tbsp olive oil
2  shallots, finely chopped
200 g risotto rice (e.g. Carnaroli)
1 dl white wine
7 dl vegetable bouillon
60 g grated Parmesan
1 tbsp butter
To serve
1  organic lemon, use a little grated zest
1 sprig basil, leaves torn off
20 g Parmesan, shaved into strips using a peeler

How it's done

Aubergine

Score diagonally across the cut surfaces of the aubergine, but do not slice all the way through. Place the garlic in the incisions, drizzle the cut surfaces with oil, season with salt. Place the aubergines on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly. Scrape the aubergine flesh away from the skin using a spoon, transfer to a measuring cup along with the basil and oil, puree.

Risotto

Heat the butter and oil in a pan. Sauté the shallots. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan and butter.

To serve

Spread half of the aubergine puree on the plates. Top with the risotto and the remainder of the aubergine puree, garnish with the lemon zest, basil and parmesan.

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