Eggplant Risotto

I have a confession to make. Eggplant is my favorite vegetable and now that it is in season. I cannot get enough of dishes that include eggplant!

Eggplant Risotto

This is a delicious way to incorporate the summer season of eggplant!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 3

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 4 cups chicken or vegetable stock
• 1 cup white wine
• 2 tablespoons butter
• 2 + tablespoons olive oil
• 1 garlic clove minced
• 1 large shallot minced
• 1 eggplant cubed
• 1 3/4 cups arborio rice or short-grained rice
• 1/2 cup freshly grated Parmigiana cheese
• 1-2 sprigs of fresh time
• Gops to taste

Method

 

1. Heat the stock up in a small sauce pan.
2. In a skillet over medium-high heat, add the olive oil, garlic and shallots.
3. Sauté until onion is transparent and garlic is fragrant.
4. Add the Eggplant into the pan and it them cook until soft.
5. Add the butter and stir it, until it has melted.
6. Add the rice and and mix everything together. Let the rice cook for about 2-3 minutes, the rice becomes almost translucent, and the skillet is dry.
7. Add the wine into the skillet and mix well until the liquid evaporates.
8. Add chicken stock little by little, about 3/4 cup at a time. Keep mixing as the liquid evaporates and adding more stock.
9. Add in Fresh Thyme, and keep stirring and adding the stock, until the rice is somewhat soft and creamy, about 30-40 minutes.
10. When the rice is al dente, add the Parmigiana cheese and mix well.
11. Plate your risotto and garnish with fresh thyme.

For the white wine, I used a Grillo from Sicily.