Autumn Risotto

This is my new favourite. It's a beautiful mix between summer, with the stunning courgette flowers, and winter with the warming aubergine and taleggio.

Ingredients

200g of Arborio Rice

Vegetable Stock - either make this from scratch or use a stock cube.

2 cloves of garlic.

1 white onion.

1 aubergine.

1 courgette.

A handful of courgette flowers.

A couple of chunks of taleggio cheese

Method

1. For the base, finely chop the onion and garlic and leave to simmer for 2/3 mins until soft but not burnt.

2. Make up the stock in a large measuring jug. This makes it easier to delicately pour this into your risotto to soften it and needs to be added bit by bit. When the risotto rice gets thirsty add a dash more. Keep stirring into the onion and garlic until it starts to thicken up.

3. Once it is forming a thicker risotto, add finely chopped courgette chunks and again mix, adding stock bit by bit.

4. Once the courgette is soft, add the finely chopped aubergine.

5. Once the aubergine is soft and the risotto tastes al dente add the taleggio cheese in small chunks so it melts in.

6. Steam the courgette flowers for the last 2 mins ready to place on top to finish the risotto.

7. Serve and enjoy. Parmesan to taste.