Eggplant risotto
Description
The recipe won't take much time. The flavor of risotto mainly depends on the broth used for cooking. Of course, you can use plain water, but it won't be the same. If you use vegetable broth and omit the cheese, you'll get a lean version of the dish. Serve hot.
Instructions
- 1
Step 1
First, prepare the eggplants. Heat half of the oil in a frying pan and add the eggplants cut into small cubes, along with garlic pressed through a garlic press. Fry the eggplants, stirring, until they develop a golden crust.
- 2
Step 2
Add tomato paste, salt, pepper, pour in a little boiling water, and simmer the vegetables under a lid until cooked.
- 3
Step 3
Prepare the risotto. Heat the remaining oil in a pan and sauté finely chopped onion until translucent.
- 4
Step 4
Add the rice, heat for 1-2 minutes. Gradually add the warmed broth in small portions. Cook, stirring, until the broth is absorbed.
- 5
Step 5
At the end of cooking, add the eggplants and grated Parmesan to the rice. Season to taste. Remove the finished risotto from the heat, cover with a lid, and let it stand for 10 minutes.
- 6
Step 6
Serve with basil leaves and grated Parmesan.