{"id":454,"date":"2010-03-13T23:36:00","date_gmt":"2010-03-14T07:36:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=454"},"modified":"2022-08-30T10:56:00","modified_gmt":"2022-08-30T17:56:00","slug":"daring-cooks-challenge-march-2010","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/daring-cooks-challenge-march-2010\/","title":{"rendered":"Aubergine Risotto with Pickled Lemons"},"content":{"rendered":"\n

Creamy oven roasted aubergine blends perfectly with the complexity of pickled lemons in this vegan aubergine risotto recipe<\/strong>.<\/p>\n\n\n\n

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What could be nicer than some good comfort food to warm you up from the inside out! The picture above is aubergine risotto served on half a baked aubergine. I think this has been the easiest challenge so far. I have made risotto a number of times with whatever I have on hand. This time it was aubergine and tofu, with a few other bits of vegetables.<\/p>\n\n\n\n

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek<\/a> and Jess of Jessthebaker<\/a>. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf<\/a>.<\/strong><\/p>\n\n\n\n

One of the requirements of this challenge was to make our own broth. Making vegetable broth is so easy. So easy that I don’t think we need a recipe for this! I just put 2 carrots, a handful of Brussels sprouts, 1 tomato, a few mint leaves, salt and pepper in a big pot of water. Bring to boil then simmer for an hour and strain. Some recipes say to simmer for 3 hours. But I did not have 3 hours, so 1 hour worked fine for me! And I used the vegetables in the risotto afterward.<\/p>\n\n\n\n

The preserved lemons from the previous challenge<\/a> were perfect to use in this aubergine risotto and the addition of mint leaves worked very well together with some vegan cream cheese. I also did not use any wine in my risotto. I substituted with applesauce instead.<\/p>\n\n\n

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Aubergine Risotto with Pickled Lemons<\/h2>\n
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Aubergine Risotto served on Baked Aubergine – Creamy oven roasted aubergine blends perfectly with the complexity of pickled lemons in this vegan aubergine risotto recipe.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Main Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Fusion, Italian<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>aubergine risotto, pickled lemons, vegan risotto recipe<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>