Tomato, Eggplant & Ricotta Risotto
Winter is made for heartwarming dishes and what’s more heartwarming than a risotto. I’ve topped the classic tomato risotto with a couple of my favourite ingredients, and the result is a flavour bomb in each spoonful.
Ingredients 11
160 g carnaroli rice
1 eggplant, diced
1 shallot, finely diced
500 ml vegetable stock
1⁄2 cup dry white wine
300 g tomato passata
2 tbsp butter
ricotta, for serving
basil leaves, finely chopped, plus extra for serving
extra-virgin olive oil, plus extra for drizzling
Salt
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Method 12
Preheat the oven to 180ºC and line a baking tray. Place the diced onto the tray and drizzle with extra-virgin olive oil and sprinkle with salt. Bake for about 20-25 minutes or until golden and cooked through. Set aside.
In a saucepan, bring the to boil and let it simmer away.
In another saucepan, over low heat, add a glug of olive oil and the diced . Stir occasionally and let it cook until translucent (about 5-6 minutes).
Now add the , stir and make sure it’s well coated by the oil.
Once the rice is toasted (about 1 minute), add the , stir, and cook until it has evaporated.
Now add the , a pinch of salt and a ladle of to cover the rice.
Stir occasionally and make sure the does not stick to the bottom of the pan.
Once the stock is absorbed by the rice, add another ladle or two of the .
Repeat until you have used most of the and your is al dente (approximately 18 minutes).
Now stir in the , half of the baked , some basil leaves finely chopped and check for seasoning.
Once the is melted through the , cover it a let it rest for 1 minute.
Serve it in individual plates and top the rice with the rest of the , few dollops of ricotta, basil leaves and a final drizzle of Extra-Virgin olive oil.
