Risotto with grilled eggplant and dried tomatoes is an extra creamy main dish you would love to try at home. This meal is a good choice if you have friends over, a special dinner, or just a nice weekend lunch with a glass of wine. Creamy risotto is simple and very easy to make. Check out this special recipe with grilled eggplant and dried tomatoes.
VIDEO RECIPE FOR RISOTTO WITH GRILLED EGGPLANT AND DRIED TOMATOES
RISOTTO for me and you, my love
Risotto recipe is very easy. If you have ever tried making risotto before. And you know how. But no worries, I did write down all the steps. The classic risotto recipe is from Italy. A properly cooked risotto should be very creamy and soft – but it cannot run across the plate. The perfect consistency of the risotto is reached thanks to slow cooking, and by slowly adding tablespoons of liquid for 15 minutes (or more).
This creamy main course is made with butter and parmesan cheese. You can also spice up your risotto by adding more ingredients and experimenting with flavors. I added grilled eggplant and tomato paste with tomatoes. To make this dish kinda rich (literally, material giiiiiirl), I added dried tomatoes as well. And oh my babes, it was a great choice..
Would you like to see more recipes? TRy my desserts that would go well with this risotto recipe.
INGREDIENTS
- 70 g tomato paste
- 400 g whole peeled tomatoes canned
- 1-2 eggplants you can add more if you want more pieces of eggplant in the meal
- 1 big onion
- 300 g rice
- 5 ½ dc veggie broth strong
- 2 tsps salt
- 1 tsp black pepper
- 2 tsps thyme
- 2 tsps basil
- 1 ½ tsp paprika powder
- 1 ½ tsp garlic powder
- 2 tbsps olive oil
- 2 cloves garlic
- 5 dried tomatoes or more
- 50 g parmesan cheese
- parsley
To be honest, you can completely leave the dried tomatoes out. It’s literally up to you, but to be honest, they made this meal extra tasty. Like a sprinkle of salt on top of the cookie. However, PLEASE, add parmesan cheese. And buy yourself a bottle of wine.
What wine goes well with risotto? Well, I am glad you asked. My top candidates are Pinot Grigio, Chardonnay, or Sauvignon Blanc. You want this wine to be neutral, to make the taste of risotto stand out. Dry wine is your priority number one.
Let me know which wine was the winner for you! Send me a message on Instagram or leave me a comment under the video on TikTok or Youtube.
Grilled Eggplant Risotto With Dried Tomatoes
Ingredients
- 70 g tomato paste
- 400 g whole peeled tomatoes canned
- 1-2 eggplants you can add more if you want more pieces of eggplant in the meal
- 1 big onion
- 300 g rice
- 5 ½ dc veggie broth strong
- 2 tsps salt
- 1 tsp black pepper
- 2 tsps thyme
- 2 tsps basil
- 1 ½ tsp paprika powder
- 1 ½ tsp garlic powder
- 2 tbsps olive oil
- 2 cloves garlic
- 5 dried tomatoes or more
- 50 g parmesan cheese
- parsley
Instructions
- Cut eggplant into small pieces. Sprinkle with a generous amount of salt and garlic powder. Heat a pan with olive oil. Fry on medium-low heat until an eggplant gets smaller and brown. If you feel like the eggplant is too dry, add olive oil.
- Once the eggplant gets brown, pour the veggie broth over the eggplant. Add whole peeled tomatoes and let cook for 2 minutes.
- Add basil, thyme, paprika powder, salt, garlic powder, black pepper. Smash the tomatoes with a wooden spoon. Add tomato paste and cook for another 5-10 minutes.
- Chop the onion very neatly. Heat another pan with oil. Once the oil is hot, throw chopped onion and garlic into the pan.
- When the onion gets translucent, add uncooked rice. Let the rice fry on the oil for another 3 minutes while stirring.
- This step is crucial. For the next 15-20 minutes you will be adding hot tomato broth with pieces of eggplant (2 spoons at the time), stirring continuously until the broth is fully absorbed. Cook on low heat.
- Chop the dried tomatoes – smaller pieces are preferred. Throw them into the risotto and stir well. I left the risotto cook for another 5 minutes.
- After, grate the parmesan cheese and sprinkle over the risotto. Stir and let sit for 3 minutes. In the end, you can add chopped parsley as well.
Notes
- you can end up with extra broth, it depends on how fast the rice is cooking
- you can also add more rice and more broth
- I recommend using a bigger eggplant or use two eggplants (you can never add too much eggplant)
- you can also use more parmesan cheese
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