Aubergine And Rocket Risotto
This hearty and flavorful aubergine risotto is a comforting dish that combines tender pieces of aubergine with creamy risotto rice, all brought together in a delicious tomato and Parmesan sauce. Each bite is a burst of rich flavors that will leave you wanting more. Top it off with some fresh Parmesan and enjoy a satisfying meal that is perfect for both weeknight dinners and special occasions.
— Constant Cookbook
Ingredients
- Olive oil
- 2 medium aubergines, diced
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1 1/2 cups risotto rice
- 1 1/2 cups white wine
- 410g (1 can) chopped peeled tomatoes
- 1 liter hot vegetable stock
- 1 cup grated Parmesan, plus extra for serving
- 80g wild rocket
Instructions
- Heat a glug of oil in a large pot and fry the aubergine until softened. Remove from the pot and set aside.
- Heat another glug of oil and fry onions and garlic until soft. Add rice and cook for 2 minutes, stirring continuously.
- Add wine and cook until absorbed. Stir through tomatoes.
- Add stock, a little at a time, stirring continuously until rice is creamy and al dente.
- Fold through aubergine, Parmesan and rocket.
- Season and top with the extra Parmesan before serving.
Yield
Serves 4
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