Name: Eggplant Sun-dried Tomato And Ricotta Risotto Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This easy vegetable-filled risotto is big on flavour for those short on time. 

How to make Eggplant Sun-dried Tomato And Ricotta Risotto Recipe

Liz Macri

Crawler

Italian

<p>This easy vegetable-filled risotto is big on flavour for those short on time. </p>

Vegetarian

Massel salt reduced chicken style liquid stock

Olive oil

4 baby eggplant,  cut into thick rounds

Small brown onion,  finely chopped

Garlic Cloves,  Crushed

Arborio Rice

Dry white wine

Sun dried tomatoes,  thinly sliced

Finely Grated Parmesan

Fresh ricotta,  crumbled

Place stock in a medium saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.

step 1

Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat. Add eggplant. Cook for 3 to 4 minutes each side or until lightly browned. Transfer to a heatproof bowl.

step 2

Heat remaining oil in same pan over medium-high heat. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half.

step 3

Add tomatoes and 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Remove from heat. Stir in parmesan and eggplant. Season with salt and pepper. Stir in ricotta and basil until just combined. Serve.

step 4

Taste