This was my first time making risotto! It was delicious! Hooray me...and Mr. Ottolenghi! lol I only changed the recipe a little. I used chicken stock instead of vegetable stock. I also cut the eggplants in half, drizzled a little olive oil and salt and roasted it in the oven. Then when it was done I cut it in a little chunks and added it to the risotto at the end. I did not do the step with burning the eggplant skin and scooping out the flesh only because I have an electric stove. It was so good! Perfect for a winter's dinner. I will absolutely be making again. After making all those eggplant dishes I think it is time for me to focus on another veggie :)

This was delicious! I could see myself eating this lovely light dish in the summer. I love capers but I think next time I will add a little less. My husband who usually doesn't care for capers thought this was awesome. Who knew? lol Definitely will make this again.

This is a very good and easy recipe. The only change I would make is not add the sugar (I thought it was a tad too sweet for my taste but my husband couldn't get enough of it) and maybe omit the whole pink peppercorns.