Risotto With Eggplant and Tomatoes
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound eggplant (1 large or 2 small)
- 2tablespoons extra virgin olive oil
- 1small onion, finely chopped (about ½ cup)
- 1pound tomatoes, grated, or peeled, seeded and chopped
- 2garlic cloves, minced
- 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt to taste
- 250grams (1½ cups) arborio rice
- ½cup dry white wine
- 6cups vegetable stock or chicken stock
- Freshly ground pepper
- 1½ounces Parmesan cheese, grated (⅓ cup)
Nutritional analysis per serving (6 servings)
281 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 7 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
- Step 2
Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
- Step 3
Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
- Step 4
Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
- Step 5
. Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.
- Advance preparation: You can make this through Step 2 several hours or even a day before you begin the risotto. You can begin the risotto up to several hours before serving: Proceed with the recipe and cook halfway through Step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. Fifteen minutes before serving, resume cooking as instructed.
Private Notes
Comments
I made this tonight with what I had, Japanese eggplant, a large yellow heirloom tomato a red onion. I roasted the eggplant together with the tomato in the oven and used the rendered juices in the dish. I ended up using only 4 cups of vegetable broth and the end result was fantastic. A very delicious risotto that I definitely make again.
Thanks to one of the reviewers, I made this in the pressure cooker. I used 3 1/2 cups broth for the 1 1/2 cup rice, and cooked for 4 minutes at high pressure. After a quick release, I added olives and parsley, and cooked down the remaining liquid, another 5-7 minutes. Topped with parmesan. Delicious!
Made this tonight. We’re I To make this again. I would add the eggplant tomato mixture after the risotto had cooked. It all just fell apart adding it before the broth
Incredible recipe. I never add more salt but this recipe really thrived off salt, maybe it was the vegetable stock I used. Followed advice of fellow amateur chefs and added the vegetable mixture in once the risotto was nearly cooked. Also roasted the tomatoes. This one is going in the rotation.
We made this with some adjustments and liked it a lot. We roasted the tomatoes in the oven at the same time as the eggplant, using mostly grape tomatoes. Yum. We added the rice to the sautéed onions but didn't add the roasted tomatoes and eggplant until the rice was almost ready. We didn't cook the vegetables in a separate pan after the oven, which saved time. We used four cups of broth. The thyme can be overpowering if you aren't a fan. Pecorino Romano is a nice added topping.
Used roasted tomatoes and added the eggplant and the tomatoes in near the end, like others suggested. Delish!
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