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Aubergine Risotto with Pine Nuts | Summery & Creamy
(0)
45 min
Under an hour
Gurkerl Küche
Ein herrlich cremiges italienisches Risotto mit im Backrohr saftig gerösteten Melanzani, feinem Parmesan und gerösteten Pinienkernen. Abgerundet mit frischem Basilikum bringt dieses Gericht den vollen Geschmack des Sommers auf den Teller.
Preparation method
Roasting the aubergine in the oven
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines, trim the ends and cut the flesh into approx. 1.5 cm cubes.
Spread the aubergine cubes on a baking tray lined with baking paper, drizzle with 2 tbsp olive oil and season with a little salt and pepper. Roast in the hot oven for approx. 20–25 minutes until golden brown and melt-in-the-mouth tender.
In the meantime, toast the pine nuts in a non-stick pan without fat over medium heat for approx. 3 minutes until golden yellow and leave to cool on a plate.
Chef's tip
Mantecatura: The butter should be ice-cold when stirred in at the end – this allows it to emulsify perfectly with the starch from the rice, making the risotto velvety and creamy.
Alcohol-free option: If cooking without white wine, simply replace it with a splash of vegetable broth mixed with a squeeze of fresh lemon juice for a subtle acidity.
Ingredients
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