The flavor of the risotto mainly depends on the broth that is used to prepare it. You can, of course, take ordinary water, but it will not work. If you use vegetable broth and don't add cheese, you get a lean version of the dish.
Purpose: For lunch / For dinner
Main Ingredient: Cereals / Rice
Dish: Hot dishes / Risotto
Cuisine geography: Italian / European
- Rice for risotto - 200 Grams
- Onion - 1 Piece
- Medium eggplant - 2 pieces
- Garlic - 1 Clove
- Olive oil - 4 tbsp. spoons
- Tomato paste - 2 Tbsp. spoons
- Parmesan - 30 Grams
- Basil - 2 Pieces
- Chicken or Vegetable Broth - 600 Milliliters (approximately)
How to cook "Risotto with eggplant"
First, let's cook the eggplant. In a frying pan, heat half the oil and put the chopped eggplants in small cubes, add the skipped garlic through a press. Fry the eggplant, stirring occasionally, until golden brown.
Add tomato paste, salt, pepper, pour in a little boiling water and simmer until vegetables are cooked under the lid.
Cooking risotto. Heat the remaining oil in a skillet and fry the finely chopped onion in it until transparent.
Add rice, heat for 1-2 minutes. Pour in the warmed broth in small portions. Cook, stirring occasionally, until the broth is absorbed.
At the end of cooking, add the eggplant and grated Parmesan to the rice. Season to taste. Remove the finished risotto from heat, cover and let stand for 10 minutes.
Serve with basil leaves and grated Parmesan cheese. Enjoy your meal!