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!
- 29 May 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
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:
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 Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 7g | 19% |
| Sugar 14g | 14% |
| Fat | |
| Fat 27g | 32% |
| Saturated 7g | 24% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 50mg | 9% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.38mg | 23% |
| Vitamin B9 190ug | 47% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.56mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 950mg | 63% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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