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Risotto with Eggplant
A summery vegan risotto: eggplant and fresh tomato are cooked down together, then the rice is added and stretched with hot water until creamy. Basil goes in midway and a final drizzle of olive oil rounds it out.
- YieldServes 4
- Hands-on35 min
- Total1 h 3 min
- Difficulty
Ingredients
- ½yellow onion, medium
- 3 tbspextra-virgin olive oil, divided: 2 tbsp for cooking, 1 tbsp to finish
- 1 clovegarlic, medium
- 450 gfresh tomatoes, ripe
- to tastesalt
- 450 geggplant
- 350 gItalian risotto rice, Carnaroli, Vialone Nano or Arborio
- 12 leavesfresh basil
- 2 Lwater, kept hot for the risotto
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