Eggplant and Tomato Risotto with Basil and Parmesan

A creamy risotto with pan-fried eggplant cubes, aromatic cherry tomatoes and fresh basil. The Parmesan makes it hearty and rounded.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 1 pc Eggplant
• 200 g Cherry tomatoes
• 1 pc Onion
• 1 pc Garlic clove
• 160 g Risotto rice (Arborio)
• 750 ml Vegetable stock
• 3 tbsp Olive oil
• 20 g Butter
• 40 g Parmesan, freshly grated
• 1 tbsp Lemon juice
• 1 bunch Basil
• Salt
• Pepper

Method

1. Wash the eggplant and cut it into small cubes. Finely dice the onion and the garlic clove, and halve the cherry tomatoes. Heat the vegetable stock in a pot and keep it hot.
2. Heat 2 tbsp olive oil in a large pan and fry the eggplant cubes over medium to high heat for about 8 minutes, until golden brown. Season with salt and pepper and remove from the pan.
3. Heat the remaining olive oil in a wide pot, and sweat the onion and garlic over medium heat until translucent. Add the risotto rice and toast for 2 minutes while stirring, until the grains are glassy.
4. Gradually add enough hot stock to just cover the rice. Simmer while stirring frequently, and add more liquid whenever it is almost absorbed. This takes about 18 minutes in total, until the rice is al dente.
5. Add the halved cherry tomatoes during the last 4 minutes so they gently break down. Fold in the fried eggplant cubes.
6. Remove the pot from the heat, stir in the butter and Parmesan, and season with lemon juice, salt and pepper. Let the risotto rest for 2 minutes.
7. Wash the basil, pick off the leaves and roughly chop them. Divide the risotto between two plates, sprinkle with basil and serve immediately.