Lemon and aubergine risotto

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

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The crucial component in this dish is the stock, which will make or break it. You can quickly make one by covering some aromatic vegetables and herbs (carrot, celery, onion, bay leaf, parsley, garlic, lemongrass, fennel, thyme, etc.) with water and simmering for half an hour. Look at the Parsnip dumplings in broth for a lengthier version. Unlike some other risotti, this one feels light as a feather – or almost.