Lemon and Eggplant Risotto | La Cucina Grandinetti

Ingredients

• 2 medium eggplants
• 1/2 cup plus 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 7 ounces good quality risotto rice
• 1/2 cup white wine
• 3-1/4 cups hot vegetable stock
• Grated zest of 1 lemon
• 2 tablespoons lemon juice
• 1-1/2 to 2 tablespoons butter
• 1/2 to 2/3 cup grated parmesan cheese
• 1/2 cup shredded basil leaves
• Coarse sea salt and black pepper to taste