Red wine risotto with dried tomatoes

Ingredients for 2 servings:

• 2 shallots
• e.g. olive oil
• 150 g risotto rice (Arborio short grain rice)
• 150 ml red wine
• 600 ml vegetable broth, hot
• 3 tomatoes, dried
• 1 tbsp butter or truffle butter
• 25 g Parmesan
• 1 small eggplant(s)
• ½ red bell pepper(s)
• 1 clove(s) garlic
• Thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

and Mediterranean vegetables

Finely chop the shallots, slice the sun-dried tomatoes, and the bell peppers. Dice the eggplant, finely dice the garlic, and grate the Parmesan cheese. Sauté the shallots and risotto rice in olive oil, deglaze with the red wine, and reduce the liquid. Pour in a little hot vegetable stock and continue stirring until the rice has absorbed all of the liquid. Only then add more stock in small portions. When about half the liquid is gone, add the sun-dried tomatoes. Continue adding stock and stirring until the rice is cooked (this takes about 20 minutes). Meanwhile, fry the eggplant pieces and bell pepper strips in a pan in olive oil until the eggplant is soft. Towards the end, add the garlic and season with a little thyme, pepper, and salt. Finally, stir the grated Parmesan cheese and butter into the risotto and arrange the eggplant mixture on top. Garnish with a sprig of thyme and serve immediately. The quantities given are for one main course.