If you’re looking for a vegetable main dish recipe that is tasty and easy to prepare, you should try the eggplant cream risotto. A very flavorful risotto that you can prepare at home using leftover pan-fried eggplants.

If you like risottos, don’t forget to read the recipe

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Minutes
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

525.36 Kcal

calories per serving

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Energy 525.36 (Kcal)
Carbohydrates 78.81 (g) of which sugars 3.92 (g)
Proteins 7.58 (g)
Fat 19.49 (g) of which saturated 2.88 (g)of which unsaturated 0.45 (g)
Fibers 4.30 (g)
Sodium 348.39 (mg)

Indicative values for a portion of 150 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 2 people

3/4 cup Carnaroli rice
1 eggplant
1/4 cup dry white wine
4 cups vegetable broth
2 tablespoons extra virgin olive oil
to taste salt
to taste pepper

Tools

1 Pot 3-4 qt
1 Pot 2 qt
1 Cutting board
1 Knife
1 Immersion blender

Procedure

To get the most out of this recipe, I recommend using seasonal vegetables that have aroma and flavor. Be careful not to use overly ripe eggplants as they contain bitter seeds.

Start the recipe by taking fresh eggplants and cutting them into uniform cubes of 1-2 inches thick
Now, place a pan over high heat, add a drizzle of olive oil (or butter), and cook the eggplant until fully cooked (about 10 minutes). If you like a smokier flavor, sauté the cubes as little as possible to form the typical crispy, toasted crust.
While the eggplants are cooking, prepare the vegetable broth (whether it’s from a cube or freshly made).
Blend the eggplants with an immersion blender (or food processor) until you obtain a thick, almost velvety cream. If the cream is too thick or chunky, add a few tablespoons of hot broth.
Place the rice in the pan where you cooked the eggplants, add a tablespoon of olive oil (or butter), and continue toasting until the rice is hot (2-3 minutes, no more, or you’ll risk burning the rice!).
Add the cup of white wine and let it evaporate.
When the wine has evaporated, add the hot broth ladle by ladle, ensuring it is absorbed before adding more. This will make the risotto swell and creamy (all’onda).
Add the eggplant cream and cook for another 12-13 minutes until the risotto is perfectly cooked.
Finish with freshly grated Parmesan cheese. The taste of this risotto is very intense and meaty and almost reminds of a mushroom risotto.
The eggplant cream risotto is ready!