Eggplant, sun-dried tomato and ricotta risotto
This Eggplant, Sun-Dried Tomato, and Ricotta Risotto combines umami-rich eggplant and sun-dried tomatoes with creamy ricotta for a hearty dish. A delicious method of slow-cooked risotto adds depth and flavour.
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.
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.
Eggplant, sun-dried tomato and ricotta risotto FAQ:
The total cooking time for the risotto is approximately 18-20 minutes after you start adding the chicken gravy. Stir continuously until the rice is cooked and creamy.
The risotto is done when the rice is tender but still has a slight bite (al dente). It should be creamy in texture. Taste a spoonful to check doneness.
Yes, you can substitute the ricotta with mascarpone or cream cheese for a similar creamy texture. For Parmesan, a grated Pecorino or nutritional yeast can be used for a dairy-free option.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore creaminess.
The best rice for risotto is Arborio rice, as it has a high starch content that creates the creamy texture. Other types of short-grain rice, like Carnaroli or Vialone Nano, can also be used.
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.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 18g
Carbohydrates 80g
Fiber 7g
Sugar 14g
Fat 27g
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