The second recipe I tested was this one. I'm normally not too big a fan of risotto because often I feel it's "just rice". However, Lundulph has a mild obsession with aubergine and this recipe did sound nice, especially since there was no mention of copious amounts of parmesan. I also made the executive decision to spruce up the "just rice" bit and reduced the amount of rice significantly.
Ingredients
3 aubergines
100 g harissa paste
2 onions
1 tbsp butter
250 g arborio rice
1 litre vegetable stock
300 g mixed frozen vegetables (carrots, cauliflower, French beans and petit pois)
vegetable oil
Method
- Wash and trim the aubergines, then cut in half lengthwise and then cut each half into long thin slices, about half a centimetre thick.
- Place the aubergnes in a bowl, add the harissa paste and stir to coat them well, then cover and set aside.
- Peel, wash and dice the onions.
- Heat up the butter in a deep saucepan and gently fry the onions on medium-low heat until they go transluscent.
- Add the rice and stir around to get it coated, about 2 minutes.
- Start adding the vegetable stock, a ladle at a time and stiring to prevent anything from sticking to the bottom of the saucepan. Add the next ladle once the previous one has been absorbed.
- Once the stock has been added, add the frozen vegetables and stir in. Cover and let simmer until the vegetables have been cooked as well.
- Meanwhile, heat up a little oil in a frying pan and fry the aubergine slices on medium-high heat until they go soft.
- Serve the risotto with a few slices of aubergine on top.
This turned out quite delicious, though I used 180 g harissa paste, which turned out to be over the top and the aubergines were very spicy. However, the risotto neutralised that somewhat and the combination was very nice. This is what I think risotto should be - with veggies incorporated.
Lundulph liked it a lot too, perhaps because of the spicy aubergines. But it could use some sort of protein to go with it, I think, not just on its own.
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