Ottolenghi Lemon and Aubergine Risotto Recipe | Summer Risotto

Ingredients

• 2 medium aubergines
• 130ml olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 200g good-quality risotto rice
• 120ml white wine
• 750ml hot vegetable stock
• grated zest of 1 lemon
• 2 tbsp lemon juice
• 20g butter
• 50g Parmesan (or another mature hard cheese), grated
• 10g basil leaves, shredded
• coarse sea salt and black pepper