Lemon Aubergine Risotto with Edamame
I almost can't believe that this is my first Risotto post. Such a versatile dish, I've made many many different versions. Last week we had this delicious lemon aubergine risotto topped with edamame. I won't waste any more words on it. Scroll down, make it, dig in!
Serves: 4
Time: 1 hour
Ingredients
- 250g Risotto (Arborio) Rice
- 150ml dry white wine
- 1 onion
- 2 cloves of garlic
- 700ml of vegetable stock
- 1 teaspoon or 5grams of lemon zest (add 5ml of lemon juice if no zest is available)
- juice of half a lemon (about 15ml - can use 20ml)
- 1 aubergine
- 100g edamame beans
- 1oml of vegetable oil
- Toppings of your choice: roasted pumpkin seeds, fried onions, nutritional yeast or cheese, parsley
Instructions
1. Preheat the oven to 220°C.
2. Stick a fork in the aubergine a few times an place in the oven for 45-60 minutes.
3. Dice onion and fry in vegetable oil.
4. Add crushed garlic.
5. Add risotto rice and cook for 2-3 minutes.
6. Add about a quarter of the stock, followed by the wine.
7. Add the rest of the stock little bits at a time, allowing the rice to absorb the moisture before adding more.
8. Steam the Edamame for abotu 5 minutes (or place in the microwave for 5 minutes at medium heat with a seperate glass of water)
9. With the last of the stock add in the lemon zest and lemon juice.
10. Peel the aubergine and mash the flesh.
11. Add mashed aubergine to risotto and mix well..
12. Serve the risotto with edamame and other desired toppings.
