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Creamy Risotto with Roasted Eggplant, serve in a white plate
Olivia

Creamy Risotto with Roasted Eggplant

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Creamy risotto with roasted eggplant and fresh herbs for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Side Dish, Snack
Cuisine: American, Italian
Calories: 295
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 cup arborio rice
  • 1 eggplant cut into cubes
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Baking Sheet
Baking Sheet
$20.99 $19.99
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Baking Sheet
5 Quart Pot
5 Quart Pot
$28.07
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small soup pot

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Toss eggplant cubes with 1 tablespoon olive oil.
  3. Spread eggplant on a baking sheet.
  4. Roast for 20 minutes until tender.
  5. Heat remaining olive oil in a pan over medium heat.
  6. Add onion and cook until soft.
  7. Stir in garlic and cook for one minute.
  8. Add arborio rice and stir well.
  9. Pour vegetable broth gradually while stirring.
  10. Continue adding broth until rice becomes creamy and tender.
  11. Stir in roasted eggplant.
  12. Season with salt and black pepper.
  13. Garnish with fresh parsley and basil before serving.

Nutrition

Calories: 295kcalCarbohydrates: 53gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 945mgPotassium: 359mgFiber: 5gSugar: 7gVitamin A: 722IUVitamin C: 8mgCalcium: 25mgIron: 3mg

Video

Notes

Use warm broth for smoother risotto texture.
Stir frequently for creaminess.
Serve immediately for best consistency.

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