More Ottolenghi, and a medley of berries

I realise as I write this that I have made quite a lot of risotto recently. I think it is turning into a bit of a habit; I just love the depth of flavour you can get from a good risotto. I think it is also to do with my parmesan addiction: anything you can grate the stuff liberally over is going down well at the moment. I had also been asked to cook something vegetarian for dinner, and risotto is always a good way to make people forget that their meal lacks meat, because it makes up for it with lots of flavour.

Naturally, I turned to Ottolenghi's Plenty, my favourite vegetarian cookbook. This lemon and aubergine risotto caught my eye, because I love aubergines and the idea of using roasted aubergine flesh in a risotto intrigued me. It's just a basic risotto but with lemon zest and juice added to it, with roasted aubergine (put under a very hot grill until blackened then cut in half and scoop out the flesh) stirred in and chopped sauteed aubergine sprinkled on top. Next time I will use more aubergines; I used three smallish ones for six people but I think more wouldn't hurt. 

For dessert, a white chocolate and vanilla mousse with summer fruits. The mousse is Green & Blacks vanilla white chocolate, milk, and vanilla extract, set with egg whites. The fruits are a medley of redcurrants, blackcurrants, blueberries, peaches, strawberries, raspberries, cherries and small plums macerated in vanilla sugar. It could almost trick you into thinking it was healthy.