Eggplant & Lemon Risotto
This eggplant & lemon risotto is perfect on these late summer evenings. It's comforting yet light and surprising.
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Cooking tools:
- Oven
- Stove
- Tongs
- Chef's knife
- Cutting board
- Skillet
- Colander
- Saucepan
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Serving bowl
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
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