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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Recipe

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
    1
  • Salt & Pepper (to taste)
    1
  • Frying pan
  • Large saucepan

Method

1

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

2

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.

3

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.

4

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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