So, let’s get started with a recipe for Eggplant Parmesan Risotto.
Ingredients:
– 5 cups of vegetable broth
– 1 large eggplant, peeled and cubed
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 cup arborio rice
– ½ cup freshly grated parmesan cheese
– Salt, to taste
– Freshly ground black pepper, to taste
– Chopped fresh parsley, to garnish
Instructions:
1. Heat the vegetable broth in a saucepan until it’s almost simmering.
2. In a separate frying pan over medium heat, add olive oil and cubed eggplant. Cook for 7-10 minutes, stirring occasionally, or until the eggplant is tender and lightly browned.
3. Remove the eggplant from the pan and put it aside, leaving any residual oil in the pan.
4. Add chopped onions and garlic to the same pan over medium heat. Cook until the onion is soft and translucent.
5. Add the arborio rice to the pan with the onion and garlic, stirring constantly for 2 minutes or until the rice is toasted and fragrant.
6. Start adding the vegetable broth, a ladleful at a time, to the rice. Stir the rice constantly while it absorbs the broth, then add the next ladleful when the previous one has been absorbed. Continue and adding broth for about 15-20 minutes or until the rice is al dente and creamy.
7. Once the risotto is ready, add in the cooked eggplant, parmesan cheese, salt, and black pepper. Stir well to combine, and cook for a further 2-3 minutes or until everything is heated through.
8. Serve warm, garnished with chopped parsley.
This eggplant parmesan risotto is a complete meal in itself, and it’s so easy to make! Plus, it’s a great way to sneak some extra veggies into your diet, and it’s adaptable to a vegan or vegetarian diet as well. You can also experiment with ingredient combinations, like adding in some cherry tomatoes or sliced mushrooms. Whatever your preference, you’re sure to enjoy the rich flavors and comfort of this hearty dish.