Roast Aubergine, Saffron & Lemon Risotto
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Total: 50 mins
Cooking risotto in the oven means tender grains packed with flavour – without the elbow grease. This one’s stuffed with creamy aubergine, roasted with a blend of Italian herbs then baked with saffron-scented rice and finished with lemon and parsley.
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403 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 2 onions
  • 2 garlic cloves
  • 1 tbsp Italian herb blend
  • 1 vegetable stock cube
  • A pinch of saffron powder
  • 500g risotto rice
  • 1 lemon
  • A handful of flat leaf parsley
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1.4 ltrs boiling water
You'll need
  • Large casserole dish or roasting tin
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the aubergine then chop them into 1-2cm-thick cubes. Peel and finely chop the onions. Peel and grate or crush the garlic. Tumble the veg into a casserole dish or roasting tin. Drizzle over 3 tbsp olive oil. Sprinkle over the Italian herb blend with some salt and pepper. Slide into the oven for 20 mins.

  • 2.

    When the veg have 5 mins left to cook, fill and boil your kettle. Crumble the stock cube into a heatproof measuring jug. Sprinkle in the saffron. Pour in 1.4 ltrs hot water from the kettle and stir to dissolve the stock cube.

  • 3.

    When the veg have roasted for 20 mins, they should be golden brown and starting to soften. Tip in the risotto rice and gently stir through the veg. Turn the oven down to 200°C/Fan 180°C/Gas 6.

  • 4.

    Pour in the saffron infused stock and stir. Pop a lid on the dish and slide into the oven to bake for 20 mins.

  • 5.

    While the risotto is baking, finely grate the zest from the lemon. Squeeze the juice into a bowl or jug. Finely chop the parsley leaves and stalks.

  • 6.

    After 20 mins, remove the risotto from the oven. Taste the rice - it should be tender but with a slight bite. If it is still a little firm, return to the oven for another 5-10 mins, adding an exra splash of water if it seems a bit dry.

  • 7.

    Stir half the parsley and all the lemon zest and juice through the risotto. Taste again and add more salt and pepper if you think it needs it. Serve in warm bowls topped with the remaining parsley .

  • Tip

    Alright On The NIght
    We don't recommend reheating rice, so this risotto is best eaten on the day it's made.

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