Eggplant & Lemon Risotto | Two Jade Bowls

Ingredients

• 2 medium eggplants
• 1/2 cup plus 2 tablespoon olive oil
• course sea salt
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 7 ounces risotto rice
• 1/2 cup white wine
• 3 1/4 cups hot vegetable stock (homemade if possible)
• grated zest of 1-2 lemons
• 2-3 tablespoons lemon juice
• 1 1/2 tablespoons butter (or good quality cultured vegan butter)
• 2 ounces grated parmesan (or sub for vegan cheese)
• black pepper
• 1/2 cup shredded basil leaves