Heavenly Risotto with Eggplant Purée and Garden Vegetables

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Heavenly Risotto with Eggplant Purée and Garden Vegetables



Ingredients


- 4 cups vegetable broth
- 1 cup Arborio rice
- 1 cup Carnaroli rice
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons salted butter
- 1/4 cup fresh herbs (such as parsley and basil), chopped
- 1/2 cup Parmigiano-Reggiano cheese, grated
- Salt, to taste
- Black pepper, to taste
- 1 medium eggplant

Instructions


1. Prepare the Eggplant Purée:
- Preheat your oven to 375°F.
- Prick the eggplant all over with a fork, then roast in the oven on a baking sheet until fully tender, approximately PT30M.
- Once roasted, let the eggplant cool slightly, then scoop out the flesh and blend it into a smooth purée. Set aside.

2. Prepare the Vegetables:
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and cook until translucent, about PT5M.
- Stir in the red bell pepper and cook for an additional PT3M.
- Add the squash, zucchini, and garlic, cooking until just tender, about PT5M more.
- Stir in the cherry tomatoes, fresh thyme, and season with a pinch of salt and pepper. Set this vegetable mixture aside.

3. Cook the Risotto:
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the Arborio and Carnaroli rice, stirring frequently to toast, approximately PT2M.
- Pour in the white wine, stirring continuously until absorbed.
- Begin adding the vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Continue stirring frequently. This process should take about PT18M.

4. Finish the Risotto:
- Once the rice is tender and creamy, stir in the eggplant purée and remove from heat.
- Incorporate the butter, fresh herbs, and grated Parmigiano-Reggiano cheese. Stir well to combine.
- Gently fold in the sautéed vegetable mixture. Adjust seasoning with salt and pepper to taste.

5. Serve:
- Plate the risotto garnished with additional fresh herbs and a sprinkle of Parmigiano-Reggiano cheese before serving.

Total Time


PT1H20M
1 hour 20 minutes

Type of Dish


Dinner

Keywords


Risotto, Vegetable Risotto, Eggplant Purée, Italian Cuisine, Gourmet Dinner, Herb-Infused, Seasonal Vegetables, Creamy Risotto, Vegetarian Dish, Comfort Food

Recipe Yield


Feeds 4 adults

Calories


1,650 calories total

#RisottoRecipe #VegetarianDinner #GardenVeggies #CreamyRisotto #EggplantMagic

Type of Meal

Type of Meal

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Type of Cooking