John Myers
Eggplant and Zucchini Risotto
The perfect eggplant and zucchini risotto recipe with a picture and simple step-by-step instructions.
- 125 g Risotto rice
- 1 Pc. Small onion
- 2 Poles Celery
- 1 toe Garlic
- 1 Pc. Aubergine
- 1 Pc. Zucchini
- 0,5 Pc. Paprika
- 125 g Mozzarella
- 20 g Parmesan
- 1 Can Tomatoes
- 125 ml White wine
- 1 tbsp Olive oil
- 1 tbsp Thyme
- 0,5 tbsp Oregano
- Basil
- Salt
- Pepper
- Sugar
- Put the can of tomatoes in a saucepan, fill up to 1 liter with water. Bring to the boil and simmer a little. Add the stock powder and a little sugar and puree.
- Preheat the oven to 220/200 degrees. Cut the aubergine, zucchini and paprika into approx. 2 cm cubes and roast in the oven for approx. 30 minutes.
- Finely dice the celery, garlic and onion. Stew in a little olive oil at 140 degrees for several minutes. Raise the temperature, add the rice and roast until it gets a few brown spots. Deglaze with wine. Switch the temperature down a bit.
- Add tomato broth, ladle by ladle. Keep stirring. Add salt, pepper and a little sugar.
- When the rice is soft enough, add the thyme, oregano, finely plucked mozzarella and grated Parmesan. Turn off the stove, stir. Put the lid on the pot and let it sit for another 2 minutes.
- Garnish with a little olive oil and basil leaves.
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