Eggplant and Meyer Lemon Risotto

Ingredients

• herbs Fresh, green
• orange zest
• lemon
• lime
• olive oil A drizzle of
• egg A poached, hey, put an egg on it!
• pistachios A sprinkling of
• berries Fresh, for something sweet, like tapioca pudding
• 2 eggplants medium-sized
• 9/16 cup olive oil
• kosher salt
• ground black pepper
• 1 onion diced
• 2 cloves garlic crushed
• 7 ounces arborio rice
• 1/2 cup dry white wine
• 3 1/4 cups stock hot vegetable, preferably homemade*
• 2 tablespoons juice
• 1 meyer lemon
• 1 1/2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese plus more to serve
• basil diced, or flat-leaf parsley, to serve

Nutrition

• Calories : 1200 calories
• Carbohydrate : 116 grams
• Cholesterol : 110 milligrams
• Fat : 72 grams
• Fiber : 24 grams
• Protein : 31 grams
• SaturatedFat : 15 grams
• Sodium : 930 milligrams
• Sugar : 20 grams