Cheese Risotto

Ingredients

• 300 g risotto rice
• 1 onion
• 2 Garlic cloves
• 0.5 untreated lemon (zest and juice)
• olive oil
• Salt
• pepper (ground)
• 200 ml white wine
• 800 ml chicken broth
• 2 tbsp parmesan (freshly grated)
• 1 tbsp butter
• 600 g eggplant
• 40 ml olive oil
• Salt
• pepper (ground)
• 2 tomatoes (seeded, diced)
• 150 g shredded Emmental cheese
• 3 tbsp chopped basil
• basil for garnish

Instructions

1. 1.

   Wash the eggplant, cut into cubes and lightly salt. After 10 minutes rinse with cold water and drain.

2. 2.

   For the risotto peel and finely chop the onion and garlic. Heat 4 tbsp oil in a pot and sauté onion, garlic and lemon zest over medium heat. Add the rice, stir briefly, then deglaze with wine. Stir until liquid almost evaporates/absorbs. Then add 2 ladles of broth and lemon juice, stirring over medium-high heat. Keep cooking over medium heat while constantly stirring. When the broth is absorbed or evaporated, keep adding more broth until the risotto is cooked (al dente). Use extra broth if needed.

3. 3.

   Simultaneously cook the eggplant in a pan with hot oil all around, cover and simmer on low heat in its own juices for about 5-8 minutes, seasoning with salt and pepper.

4. 4.

   Stir butter, grated parmesan and tomatoes into the finished risotto and season with salt and pepper.

5. 5.

   Plate the risotto, top with the cooked eggplant cubes and sprinkle with cheese and basil before serving.