Risotto Alle Melanzane

Ingredients

Eggplant

1 large, diced

Olive oil

3 tablespoons, divided

Salt

to taste

Pepper

to taste

Onion

1 medium, chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Vegetable broth

4 cups, warmed

Fresh basil

1/4 cup, chopped, plus extra for garnish

Parmesan cheese

1/2 cup, grated, plus extra for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer.
3. Roast the eggplant in the preheated oven for about 20 minutes, or until golden brown and tender, stirring halfway through.
4. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
5. Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent, about 5 minutes.
6. Stir in the Arborio rice, coating it well with the oil, and toast for 1-2 minutes until slightly translucent.
7. Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
8. Gradually add the warmed vegetable broth, 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more.
9. Continue to cook and stir for about 20 minutes until the rice is creamy and al dente.
10. Fold in the roasted eggplant, grated Parmesan cheese, and chopped fresh basil. Season with salt and pepper to taste.
11. Serve the risotto hot, garnished with additional grated Parmesan cheese and fresh basil leaves.