John Myers
Risoni and Eggplant Risotto
The perfect risoni and eggplant risotto recipe with a picture and simple step-by-step instructions.
- 1 bunch Spring onions fresh
- 5 tbsp Rapeseed oil
- 1 Eggplant fresh
- 140 g Risoni pasta
- 400 ml Vegetable broth
- 180 g Sheep cheese
- 4 Stems Parsley
- Salt and pepper
- Wash and clean the spring onions. Cut the white into fine cubes and the light green into rings. Clean the eggplant and cut into 1cm cubes.
- Heat 2 tablespoons of oil in a saucepan and simmer the whites of the spring onions over a medium heat for 2 minutes. Add the risoni pasta and simmer briefly while stirring. Pour in 400 ml of stock and bring to the boil. Let the pasta simmer for 12-15 minutes, stirring occasionally. If all the liquid has boiled off towards the end of the cooking time, add the remaining stock (100 ml).
- Heat 3 tablespoons of oil in a pan and fry the aubergine cubes over high heat for about 5 minutes. Season with salt and pepper.
- Crumble the sheep’s cheese. Pluck the parsley leaves from the stalks and roughly chop. Mix a third of the cheese into the pasta risotto. Season with salt and pepper. Arrange the risoni and aubergine risotto on plates serve.
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