Eggplant & Parmesan Risotto
Looking for the ideal side dish that complements nearly everything? Try making this delicious Eggplant Parmesan Risotto. This recipe comes to us courtesy of Marihah Shah the ultimate WE HAVE FOOD AT HOME advocate @whenhangerstrikes.
Mise en Place:
- Italian Garden Ghee- 2 tablespoons
- Eggplant - 1 long, cut into small chunks (about 2 cups)
- Shallot - 1 large, sliced
- Salt - 1-2 teaspoons (adjust according to taste)
- Black Pepper - 1/2 teaspoon
- Garlic - 6 cloves, minced
- Arborio Rice - 1 & 1/3 cups
- Vegetable or Chicken Stock/Broth - 5 & 1/2 cups, warmed
- Lemon Juice - 1 tablespoon
- Parmesan Cheese - 1/3 cup, grated
- Parsley - Fresh, for garnish
Method:
- Start by heating the Italian Garden Ghee in a large saucepan over medium heat. Wait for the ghee to shimmer before proceeding.
- Add the sliced shallot and eggplant chunks to the saucepan. Sprinkle with half the amount of salt and all of the black pepper. Sauté the mixture for about 5 minutes.
- Cover the saucepan with a lid and let the eggplant cook for an additional 5-7 minutes. During this time, the eggplant should release and then reabsorb the ghee.
- Uncover the saucepan and lightly mash the eggplant with your spatula.
- Add the minced garlic to the mixture and sauté everything together for 2-3 minutes.
- Stir in the Arborio rice, allowing it to toast in the pan for about 3 minutes.
- Pour in 1 cup of the warmed vegetable or chicken stock/broth, along with the lemon juice. Stir well to combine.
- Continue cooking the mixture, adding stock/broth in 3/4 cup increments after the previous addition has been almost fully absorbed. Repeat this process until all the stock is used, which should take about 20-30 minutes.
- On the final addition of stock/broth, mix in the grated Parmesan cheese.
- Once the last of the liquid has been absorbed and the rice is creamy, remove the saucepan from the heat.
You can watch the video recipe below