Aubergine risotto with seafood
A creamy risotto that’s truly satisfying. Best served with a crisp, fresh salad on the side.
Halve the aubergine lengthways, brush with oil, season with salt and pepper, and roast in the oven at 180°C for approx. 40 minutes. Scoop the flesh out of the skin and finely chop it.
Sauté the diced onion and finely chopped garlic in butter. Add the rice and toast until translucent. Deglaze with white wine, then add enough hot stock to cover the rice. Add a sprig of thyme. Simmer over low heat, gradually adding more stock as the rice absorbs the liquid.
After approx. 15 minutes stir in the chopped aubergine, diced tomatoes and strips of fresh basil. Season to taste with salt and pepper.
Briefly fry the thawed seafood mix in a little oil. Season with salt, pepper and lemon juice, then fold into the risotto.
Serve immediately while hot and creamy.
Halve the aubergine lengthways, brush with oil, season with salt and pepper, and roast in the oven at 180°C for approx. 40 minutes. Scoop the flesh out of the skin and finely chop it.
Sauté the diced onion and finely chopped garlic in butter. Add the rice and toast until translucent. Deglaze with white wine, then add enough hot stock to cover the rice. Add a sprig of thyme. Simmer over low heat, gradually adding more stock as the rice absorbs the liquid.
After approx. 15 minutes stir in the chopped aubergine, diced tomatoes and strips of fresh basil. Season to taste with salt and pepper.
Briefly fry the thawed seafood mix in a little oil. Season with salt, pepper and lemon juice, then fold into the risotto.
Serve immediately while hot and creamy.