Risotto with Aubergine (v) - Love Rice | Rice recipes, education and health & nutrition

Risotto with Aubergine

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

Recipe

Love Rice

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Ingredients
Equipment

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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