This is a good week. Why? Because I have 2 awesome recipes for you. You are going to looove them, so let’s get started. If you need a refresher, check out my Basic Risotto, but today we are making Roasted Eggplant Risotto.
Here’s how you make it!
1 cup arborio rice
3 cups vegetable stock
1/4 cup vermouth
1/2 large onion
1-2 cloves garlic
1/4 cup parmesan cheese
Preheat the oven to 400 degrees.
Rinse the eggplant and cut into cubes. Spread the cubes on a lined baking sheet and toss with olive oil and salt. Roast for about 30 minutes. Check on it every 10 minutes though and give them a good toss so all sides have a chance to caramelize.
Chop onion and garlic. Add onion to a large sauce pan with olive oil. When the onion starts to get tender, add the garlic.
Add the arborio rice and toast for few minutes.
Add the vermouth and cook until the alcohol has evaporated. Now it’s time for the broth! Ladle a few spoonfuls of broth into the rice mixture. Stir occasionally until most of it has soaked into the rice, and then add more ladles to the mixture. Repeat this process until the rice is al dente.
When the eggplant is tender, caramelized and delicious, take it out of the oven.
When the rice is al dente and the eggplant is roasted, add the eggplant right into the risotto. Mix it in. Stir the cheese into the risotto.
And serve it up!
You are going to love it.
Make sure you tune in on Thursday, because I’m going to show you what else is on this plate!
And, like all of my recipes… a little cheese on top never hurt anyone!