Eggplant Risotto

Name: Eggplant Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Arborio rice 1.6 cups; Eggplant 12.3 oz; Vegetable broth 4 ¼ cups; Shallot 1.5 oz; Extra virgin olive oil 2 tbsp; Butter 3 ½ tbsp; White wine at room temperature 2.1 oz; Thyme 4 sprigs; Fine salt to taste; Black pepper to taste

it br fr es de

357

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 357
Carbohydrates g 64.6
of which sugars g 12.9
Protein g 6.7
Fats g 8
of which saturated fat g 1.98
Fiber g 3.3
Cholesterol mg 6
Sodium mg 702

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Very low

PRESENTATION

When summer hits Northern Italy, you know it's time for eggplant risotto. And look, it's a dish that really stands out, making the most of those fresh, seasonal veggies. It's the go-to swap for the usual mushroom or saffron risotto, letting the vegetarian risotto spotlight the eggplant. In this easy eggplant risotto recipe, you'll see classic Italian techniques at play. First, deglaze the pan with white wine—so good—to boost flavors. Then, finish with a bit of butter for that creamy texture everyone can't get enough of. The eggplant adds this tender bite, just a hint of bitterness, perfectly blended with the rich risotto. Really, it’s like tasting those golden summer sunsets.

And listen, this isn’t just any pasta with eggplant. It's a Northern Italian risotto that feels special—like a celebration of fresh, seasonal ingredients. You might think risotto is only for chilly times, but this version? Fits like a glove as those summer evenings cool down. This eggplant risotto is satisfying and moist, yet light enough for warmer nights. The rice becomes super creamy, really soaking up the flavors of wine, broth, and eggplant, each bite like Mediterranean comfort food.

Plus, compared to heavier winter dishes, this recipe is all about balance. It lets the creamy risotto with eggplant be the star while keeping things pretty simple. Honestly, it's a fantastic choice when you're craving something way way different from the usual pasta or tomato-based meals. Up in Northern Italy, it's often served as a main dish at family dinners, and also works as a one-pot meal—offering that homemade feel with a twist.

Try it as a healthy vegetarian risotto option when eggplant's in season, and you'll totally get why it's a favorite for those in-the-know summer nights. This dish captures the heart of Northern Italian cuisine, blending simplicity with rich, fresh flavors that really make it stand out.

How to prepare Eggplant Risotto

To prepare the eggplant risotto, start by preparing the Vegetable broth to use hot. Alternatively, you can use water, but the risotto will be tastier with vegetable broth. Then proceed with preparing the sauté: peel the shallot 1, chop it with a knife 2, and set it aside for a moment. It's time for the eggplants: after washing them, remove the ends 3

then slice them first 4 and then cut into cubes about 1.5 centimeters each (approximately 0.6 inches) 5. In a large pan, pour the oil and add the chopped shallot 6.

Sauté the shallot over low heat for 4-5 minutes, 7 stirring occasionally to prevent sticking. Then deglaze with a ladle of boiling broth 8 and let your sauté cook for another 10 minutes. After this time, add the diced eggplants 9

stir 10, and cook them for about 4 minutes, still on low heat. Then add the rice 11, stirring well to toast it along with the eggplants 12.

At this point, you can deglaze with white wine, always stirring to let it evaporate (13-14). Once the wine has evaporated, you can add a ladle of broth 15, stirring gently and adding new broth every time the previous amount has been absorbed, until the rice is cooked.

When the rice is cooked, add a pinch of salt 16: be careful not to add too much, as the broth is already salty. Now you can turn off the heat and add the butter 17, letting it cream for a few minutes while stirring. In the meantime, strip the thyme sprigs 18

and add the thyme to the risotto 19. Season with a sprinkle of black pepper 20 and serve 21: your eggplant risotto is ready to be enjoyed!

Storage

It is recommended to consume the eggplant risotto as soon as it's ready and hot. If you have any leftovers, store them in the refrigerator in an airtight container, for up to 1-2 days. Freezing is not recommended.