adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant, sun-dried tomato and ricotta risotto
Eggplant, sun-dried tomato and ricotta risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and flavorful vegetable risotto.
Ingredients:
  • 1 litre salt reduced chicken style liquid stock
  • 56.88 gm olive oil
  • 4 baby eggplant, cut into 1cm thick rounds
  • 1 small brown onion, finely chopped
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 125.00 ml sun-dried tomatoes (no added oil), thinly sliced
  • 62.50 ml finely grated parmesan
  • 158.40 gm fresh ricotta, crumbled
  • 82.50 ml finely shredded fresh basil leaves
Instructions:
  • In a medium saucepan, bring the stock to a boil over high heat with the lid on. Once boiling, reduce the heat to low and let it simmer until ready to use.
  • Heat 2 tablespoons of oil in a large saucepan over medium heat. Sear eggplant slices for 3 to 4 minutes on each side until golden brown. Transfer to a heatproof bowl.
  • In the same pan, heat the rest of the oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes until softened. Stir in the rice and cook for 1 minute. Pour in the wine and let it come to a boil, then simmer for 1 minute until it reduces by half.
  • Stir in tomatoes and 1/3 cup stock into the rice until absorbed. Continue adding stock, 1/3 cup at a time, until rice is tender and creamy. Remove from heat, mix in parmesan and eggplant, then add salt and pepper. Gently fold in ricotta and basil until combined. Serve and enjoy.

Similar Recipes