Lemon And Eggplant Risotto Recipes

RISOTTO WITH EGGPLANT AND TOMATOES

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
• Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
• Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
• . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

LEMON AND EGGPLANT RISOTTO

Steps:

• Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
• Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
• Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
• Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
• Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
• To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

ASPARAGUS-AND-LEMON RISOTTO

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

RISOTTO WITH LEMON AND SPRING VEGETABLES

Steps:

• Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

OLIVE OIL ROASTED EGGPLANT WITH LEMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
• Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

LEMON RISOTTO

Steps:

• Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.