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Creamy Eggplant Risotto | Italian Summer Delight
(0)
40 min
Under an hour
Gurkerl Küche
Sonnengereifte Melanzani aus dem Backrohr vereinen sich mit cremigem Risotto, feinem Parmesan und gerösteten Pinienkernen zu einem herrlich aromatischen Sommergericht.
Preparation method
Preparation & Roasting Eggplant
Preheat the oven to 200 °C top/bottom heat. Wash the eggplant, cut into approx. 1.5 cm cubes, and spread on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of olive oil, season with a pinch of salt, and roast in the oven for about 20 minutes until golden brown and soft. Toast the pine nuts briefly in a small pan without fat until fragrant, then set aside.
Finely chop the onion and garlic cloves. Heat the vegetable broth in a small saucepan and keep warm over low heat.
Preparing the Risotto
In a wide pot, heat 1 tbsp of olive oil and half of the butter. Sauté the chopped onion until translucent, then add the garlic and risotto rice. Toast the rice while stirring for about 2 minutes until the grains look slightly translucent.
Chef's tip
For a particularly velvety texture, you can roughly mash half of the roasted eggplant with a fork before folding it in.
Important for authentic Italian risotto: The broth must stay hot throughout the entire cooking process so that the cooking is not interrupted.
Ingredients
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