Eggplant and Tomato Risotto
How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic? The more I cook with it, the more ways I discover that it tastes good I didnt used to be such a fan. Ive found that the salting step should not be skipped. Peeling helps too. And then of course its best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.
Ingredients
| Olive oil | 2 Tablespoon | |
| Salt | To Taste (for eggplant) | |
| Eggplant | 1 Large (peeled and sliced) | |
| Onion | 1 Medium (chopped) | |
| Zucchini | 1 Medium (chopped) | |
| Tomato | 1 Large (chopped) | |
| Garlic | 3 Clove (15 gm) (diced) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Dried thyme | 1/4 Teaspoon | |
| Arborio rice | 1 1/2 Cup (24 tbs) | |
| Chicken stock | 7 Cup (112 tbs) (6 | |
| White wine | 1/2 Cup (8 tbs) (Optional) | |
| Honey | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Parmesan cheese | 1 Cup (16 tbs) (grated) | |
| Unsalted buter | 1 Tablespoon | |
| Lemon wedges | 7 (for serving) | |
| Fresh basil leaves | 7 (chopped, for serving) |
Directions
GETTING READY:
1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness).
2. Rinse and pat dry. Cut into 1/2″ cubes.
MAKING:
3. Add wine and stock to a medium pot.
4. Bring to a boil then reduce to a simmer (or just cover and keep warm).
5. Heat a large pot. Add oil.
6. When oil is hot, add all veggies except garlic.
7. Cook over medium heat for 5-10 minutes, stirring occasionally.
8. Add garlic, rice, and seasonings; cook 1 minute.
9. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed.
10. Repeat until rice is cooked (about 20-40 minutes).
SERVING:
11. Remove from heat.
12. Stir in honey, lemon, cheese, and butter.
13. Taste and adjust seasoning as needed.
14. Let stand 5-10 minutes.
15. Serve topped with fresh basil and a squeeze of lemon.
Recipe Summary
Nutrition Facts
Serving size
Calories 530Calories from Fat 160
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 969 mg40.38%
Total Carbohydrates 71 g23.7%
Dietary Fiber 5 g20%
Sugars 16 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
