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Aubergine risotto with artichokes

A delicate, beautifully flavoured aubergine risotto with caramelised artichoke hearts and fresh herbs.
Servings: 4

Ingredients

  • 2 large aubergines or similar
  • 4 baby artichokes prepared and halved as described here
  • 2 heaped teaspoons vegetable stock paste or similar
  • 50 g butter
  • 5 cloves garlic very thinly sliced
  • 500 g arborio rice or similar
  • 150 ml drinkable dry white wine
  • 2 lightly heaped tablespoons full-fat Greek yoghurt
  • 50 g Gruyère or vegetarian 'Parmesan'
  • fresh herbs I used thyme to garnish

Instructions

  • Prick the aubergines all over and roast 200c for about an hour. Leave to cool a little, then split down the length and scrape out the flesh. Discard the skin. Purée the flesh (I used an immersion blender) and season to taste - make sure you use enough salt to really bring out the flavour of the aubergine. Set aside.
  • Parboil the artichokes in 1.5 litres water until just tender. Remove from the water with a slotted spoon and set aside. Do not throw away the water - it will become the basis of your stock.
  • Add the stock paste to the water and keep warm over a low heat.
  • Melt the butter in a large saucepan over low heat. When melted, add the garlic and cook gently until the garlic starts to take on some colour and is lightly caramelised - about 5 minutes.
  • Add the rice and stir thoroughly to coat the grains in the butter. Increase the heat to medium and cook, stirring frequently, until the rice is translucent other than for a white dot in the middle of each grain - about another 5 minutes.
  • Add the white wine to the rice and stir until it is almost completely absorbed.
  • Start adding the stock. Add a ladle or two at a time and stir frequently until all the stock is absorbed. Repeat until all the stock has been used and the rice is tender with no crunch in the middle. You may need a little more boiling water or a little less of the stock depending on your rice and how much liquid evaporates during the cooking process.
  • When the rice is ready turn off the heat and stir in the yoghurt making sure it is thoroughly mixed in.
  • Taste and season the risotto - this is one of the most important steps in the recipe. I have tasted many a risotto transformed from a tasteless mush into a gorgeous savoury delight just by correcting the seasoning.
  • Stir through the aubergine purée and the Gruyère or Parmesan. Cover the risotto and set aside to rest while you prepare the artichokes.
  • To caramelise the artichokes, melt a small knob of butter in a frying pan over low heat. Add the artichokes cut side down and cover the pan. Cook gently until the cut sides are golden brown and the rest of the artichoke is warmed through - about 5 minutes.
  • To serve, divide the risotto between four plates, top with two artichoke halves and sprinkle with fresh herbs.