Eggplant, sun-dried tomato and ricotta risotto
Savor the rich flavors of our Eggplant, Sun-Dried Tomato, and Ricotta Risotto. This creamy dish combines hearty eggplant, tangy sun-dried tomatoes, and velvety ricotta cheese, all harmonized with a touch of white wine and fresh basil. Perfect for a cozy dinner!
Cook time 25 min
Prep time 15 min
Ingredients:
4 cups chicken gravy1/4 cup olive oil
1 eggplant
1 onion
2 garlic cloves
1 cup white rice
1/2 cup white wine
1/2 cup sun-dried tomatoes
1/4 cup grated parmesan cheese
1 cup ricotta cheese
1/2 cup basil leaves
Eggplant, Sun-Dried Tomato, and Ricotta Risotto is a delicious and hearty dish perfect for any occasion. Combining the rich, umami flavors of eggplant and sun-dried tomatoes with creamy ricotta cheese, this risotto brings an authentic Italian taste to your table. Follow this recipe for a meal that's sure to impress.
Instructions:
- Dice the eggplant into small cubes.
- Finely chop the onion and garlic cloves.
- Chop the sun-dried tomatoes into small pieces.
- Tear the basil leaves into smaller pieces or leave them whole as per your preference.
- In a medium pot, heat the chicken gravy over low heat until it starts to simmer. Keep it hot but not boiling.
- In a large skillet, heat half of the olive oil (2 tablespoons) over medium heat.
- Add the diced eggplant and cook until soft and slightly browned, about 5-7 minutes. Transfer the eggplant to a plate and set aside.
- In the same skillet, add the remaining olive oil.
- Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the rice to the skillet with the onions and garlic. Stir well to coat the rice with oil.
- Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
- Begin by adding a ladle (about 1/2 cup) of the hot chicken gravy to the rice mixture. Stir continuously until the liquid is mostly absorbed.
- Continue adding the gravy, one ladle at a time, allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.
- When the rice is almost fully cooked and creamy, stir in the cooked eggplant and the chopped sun-dried tomatoes.
- Reduce the heat to low. Stir in the grated Parmesan cheese until it melts and is well incorporated.
- Gently fold in the ricotta cheese until the risotto becomes creamy and smooth.
- Remove the skillet from the heat and stir in the basil leaves. Adjust seasoning with salt and pepper to taste.
- Spoon the risotto into bowls or plates and serve immediately. Optionally, garnish with additional basil leaves or a sprinkle of Parmesan cheese.
Tips:
- Preheat your oven to 375°F (190°C) before you start cooking to roast the eggplant quickly.
- Cut the eggplant into small, even-sized cubes to ensure they cook evenly and become tender without becoming mushy.
- Make sure to use Arborio rice for a creamy risotto texture.
- Stir the risotto continuously while adding the chicken gravy to release the starches for a creamy finish.
- You can use vegetable broth instead of chicken gravy for a vegetarian version.
- Add white wine gradually and allow it to evaporate before adding the next ingredient to enhance the flavor.
- Dice the sun-dried tomatoes finely so they incorporate evenly into the risotto.
- Freshly grated Parmesan cheese enhances the overall flavor profile, so use the best quality you can find.
- Gently fold in the ricotta cheese towards the end to maintain its creamy texture.
- Garnish with fresh basil leaves just before serving for a fresh, aromatic touch.
Your Eggplant, Sun-Dried Tomato, and Ricotta Risotto is now ready to be enjoyed! The blend of creamy ricotta and tangy sun-dried tomatoes, combined with the soft texture of eggplant, creates a mouthwatering dish that's sure to become a favorite. Serve it hot and garnish with fresh basil leaves for a beautiful finish.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 18g
Carbohydrates 80g
Fiber 7g
Sugar 14g
Fat 27g
More recipes
Little ricotta pastries
Enjoy the perfect combination of fluffy and creamy in every bite.
07 Jun 2025Lemon and pistachio biscotti
This easy-to-follow recipe blends tangy lemon zest with crunchy pistachios to create a delightful, twice-baked Italian treat perfect for snacking or pairing with your favorite coffee or tea.
04 Jun 2025Mushroom & bacon risotto
Perfect for a cozy dinner, this risotto is sure to impress with its delicious taste and comforting texture.
30 Mar 2025Potato & bread frittata
Easy to make and sure to satisfy, it's a versatile meal your whole family will love.
27 Apr 2025