Have you ever tasted Parmesan Risotto with eggplants? A simple and quick recipe with Mediterranean flavors and aromas, for a deliciously creamy risotto that’s incredibly easy to prepare!
The ingredients are simple and genuine, the preparation is uncomplicated, and the result is guaranteed!
Great for lunch or dinner, perfect for Sunday lunch, ready in no time, and you’ll notice the aroma.
I used striped eggplant with its delicate flavor and soft flesh, making it tasty and quick to cook, but any eggplant available in the market will work.
A small tip: The eggplants should have a shiny and firm skin, without any wrinkles. Additionally, we recommend choosing smaller eggplants as they are sweeter and have fewer seeds inside.
For the creamy finish, I used fresh mozzarella, but you can use any mozzarella or provolone or scamorza to your taste, and finally, a generous sprinkle of grated cheese.
Let’s go! Now let’s head to the kitchen to make the eggplant Parmesan Risotto!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 636.86 (Kcal)
- Carbohydrates 71.69 (g) of which sugars 3.89 (g)
- Proteins 18.27 (g)
- Fat 31.07 (g) of which saturated 12.53 (g)of which unsaturated 2.34 (g)
- Fibers 4.12 (g)
- Sodium 1,597.58 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Risotto
- 2 eggplant (medium)
- 320 g Carnaroli rice
- 1 clove garlic
- 1 package canned tomatoes
- 160 g mozzarella (or provolone or scamorza)
- to taste grated Parmesan
- leaves basil
- salt
- to taste extra virgin olive oil
- pepper
- carrot
- celery
- onion
- water (1 and a half liters)
- salt
- 1 tablespoon extra virgin olive oil
Tools
- Saucepan
- Frying Pan
- Pot
- Ladle
- Wooden Spoons
- Absorbent Paper
- Slotted Spoon
- Tea Towel
- Colander
Steps for the Parmesan Risotto
First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 1/2 liter of water, 1 tablespoon of oil, and the salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it hot aside.
Otherwise, you can use a broth made with a vegetable bouillon cube, (I leave the homemade vegetable bouillon cube recipe above among the links). the homemade vegetable bouillon cube
Wash and cut the eggplants, place them in a large colander layering with salt, place a weight and leave them for about 30 min. (This step will allow you to remove the bitter taste).
(I left the skin on but you can also remove it as you prefer).
Wash them under running water, dry them with a clean tea towel and squeeze them to remove all the water.
Heat plenty of oil for frying in a high-sided pan.
Fry the eggplants a few at a time (to not lower the oil temperature too quickly) turning them frequently.
When completely golden, remove them with a slotted spoon and drain them on kitchen paper.
In a large pan, pour some olive oil, add a garlic clove, peeled, and let it take color.
After a few minutes, add the canned tomatoes, broken into pieces.
Let it cook on low flame for 10/15 minutes, so the sauce thickens.
At the end of cooking, turn off the heat, remove the garlic, and add plenty of fresh basil leaves.
Add the eggplants and the sauce.
Adjust the salt.
In a pan, make a sauté of garlic and oil. Once the garlic is golden, remove it.
Add the rice and toast it for a few minutes.
Deglaze with the broth and cook the risotto by adding boiling broth as needed.
A few minutes before the end of cooking, add the eggplant sauce.
Finish cooking and proceed with creaming by adding Parmesan and mozzarella cubes with the heat off.
Mix everything well and let it rest for 1/2 minutes.
Serve it hot this way, succulent and stringy.
Enjoy your meal.
Tips
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FAQ (Questions and Answers)
Do I have to make the vegetable broth?
You can make a broth with the bouillon cube; I left you the recipe. Use what you have at home.
Can I peel the eggplant?
Yes, of course, but be careful as it will tend to fall apart more easily during cooking.
