Aubergine And Lemon Risotto - cooking recipe

Ingredients

1 lemon, zest of
1 lemon
salt and pepper
parmesan cheese, 250g
2 aubergines
250 g arborio rice
1 carrot
1 onion
1 stick celery
1 bouquet garni
250 ml white wine
1 tablespoon olive oil
50 g butter

Preparation

Make a vegetable stock by simmering the carrot,celery and onion,with the bouquet garni for 30 mins ,set aside.
place one aubergine in the oven,prick with a fork and cook for one hour at 180 degrees celcius.
chop second aubergine into 1 inch chunks and fry until browned in olive oil,drain and sprinkle with salt.
melt butter in pan and add rice ,stir for 2 minutes ,add stock one ladle at a time until liquid absorbed, an lemon juice and zest and 250 ml of wine.
remove aubergine from the oven and peel,mash the flesh in a bowl and then stir into risotto.
chop basil , ,grate parmesan ,stir chopped aubergine into the risotto and sprinkle with herbs and parmesan.
serve with salad.