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Aubergine and Rocket Risotto
- Olive oil
- 2 medium aubergines, diced
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1 1/2 cups risotto rice
- 1 1/2 cups white wine
- 410g (1 can) chopped peeled tomatoes
- 1 liter hot vegetable stock
- 1 cup grated Parmesan, plus extra for serving
- 80g wild rocket
Directions:View on BBC Good Food
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