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!

  • 16 May 2025
  • Cook time 25 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

Eggplant, sun-dried tomato and ricotta risotto

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.

Ingredients:

4 cups chicken gravy
800g
1/4 cup olive oil
60g
1 eggplant
450g
1 onion
110g
2 garlic cloves
6g
1 cup white rice
230g
1/2 cup white wine
120g
1/2 cup sun-dried tomatoes
72g
1/4 cup grated parmesan cheese
20g
1 cup ricotta cheese
230g
1/2 cup basil leaves
3.50g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Heat the Chicken Gravy:
- In a medium pot, heat the chicken gravy over low heat until it starts to simmer. Keep it hot but not boiling.
3. Cook the Eggplant:
- 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.
4. Sauté Onions and Garlic:
- 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.
5. Make the Risotto Base:
- 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.
6. Cook the Risotto:
- 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.
7. Incorporate the Eggplant and Tomatoes:
- When the rice is almost fully cooked and creamy, stir in the cooked eggplant and the chopped sun-dried tomatoes.
8. Add Cheeses:
- 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.
9. Finish with Basil:
- Remove the skillet from the heat and stir in the basil leaves. Adjust seasoning with salt and pepper to taste.
10. Serve:
- 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 Facts
Serving Size520 grams
Energy
Calories 520kcal26%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 80g23%
Fiber 7g19%
Sugar 14g14%
Fat
Fat 27g32%
Saturated 7g24%
Cholesterol 33mg-
Vitamins
Vitamin A 90ug10%
Choline 50mg9%
Vitamin B1 0.55mg46%
Vitamin B2 0.41mg31%
Vitamin B3 6mg35%
Vitamin B6 0.38mg23%
Vitamin B9 190ug47%
Vitamin B12 0.23ug10%
Vitamin C 12mg14%
Vitamin E 0.68mg5%
Vitamin K 18ug15%
Minerals
Calcium, Ca 280mg21%
Copper, Cu 0.56mg63%
Iron, Fe 5mg46%
Magnesium, Mg 90mg21%
Phosphorus, P 350mg28%
Potassium, K 1210mg36%
Selenium, Se 22ug41%
Sodium, Na 950mg63%
Zinc, Zn 2.44mg22%
Water
Water 390g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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