Risotto with Aubergine

Risotto with Aubergine

Aubergine is a common staple in Mediterranean cuisine and its simple, slightly smoky flavour compliments this creamy risotto perfectly.

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To Serve

  • Aubergine, cut into 2cm cubes
    400 grams
  • Arborio Rice
    300 grams
  • Onion, chopped
    150 grams
  • Chicken or vegetable broth
    1 litres
  • White wine
    1 glass
  • Butter
    30 grams
  • vegetarian parmesan, grated
    40 grams
  • Extra virgin olive oil
  • Salt & Pepper (to taste)
  • Frying pan
  • Large saucepan



In a pan heat some olive oil then add the aubergine cubes and fry until golden brown.


In a saucepan melt the butter and lightly fry the onion until it becomes translucent; add the rice, stir and ensure the rice is coated well. Then, add the white wine and cook until it evaporates.


Next, add a ladleful of the hot broth and simmer, stirring continuously. When the stock is absorbed add more when necessary. Continue in this way for about 16 minutes.


Remove from the heat, add the grated parmesan cheese, adjust salt and pepper to taste and stir to a creamy consistency. Finally, add the fried aubergine cubes and serve.

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