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    Home » Mains

    Eggplant Risotto

    Published: Jul 18, 2022 · by Nico

    Jump to Recipe

    Eggplant risotto is a tasty, fulfilling, and easy meal made with tomato, eggplant, and risotto rice.

    You can make this dish in just over 30 minutes and serve it for a delicious and comforting family dinner.

    eggplant risotto
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • How to use risotto leftovers
    • Storage
    • More Eggplant Recipes
    • Recipe

    Check out our best Italian recipe collection!

    Comforting, nutritious, and packed with flavor, this eggplant risotto is the perfect family dinner when you feel like something cozy and with Italian flavors.

    The recipe is very easy to make. The risotto is cooked in one pot with onion, garlic, tomato puree, diced eggplant, and vegetable broth.

    We add fresh basil leaves, (vegan) parmesan cheese, and (vegan) butter to complete the dish.

    In fact, you can easily make vegan eggplant risotto by substituting vegan cheese and butter for their dairy-based alternatives.

    The result is a creamy and comforting dish that is so tasty you'll want to eat it straight out of the pot.

    eggplant tomato risotto

    Ingredients

    ingredients for eggplant risotto
    Ingredients for eggplant risotto: risotto rice, tomato puree, eggplant, olive oil, onion, garlic, vegetable broth, salt, pepper, dried oregano, fresh basil, parmesan cheese, butter, or their vegan alternatives.

    Risotto rice

    Try to find Carnaroli, Arborio, Vialone Nano, Baldo, or Roma rice to make risotto. They all do an excellent job at keeping al dente while creating a creamy texture, thanks to their high content of starch.

    If you can't find those varieties, look for something that says "risotto rice" on the package.

    Eggplant

    We use globe eggplant for this recipe. Italian eggplant and zebra eggplant work well too.

    Tomato

    We use canned or bottled tomato puree, sometimes called passata, if imported from Italy.

    Olive oil + Garlic + Onion

    This risotto recipe starts with a flavor base made with finely chopped onion and garlic gently fried in olive oil.

    Vegetable Broth

    Vegetable broth, homemade or store-bought, is the liquid of choice to cook this eggplant risotto.

    Important: when making risotto, add the vegetable broth slowly, and keep it simmering gently throughout the recipe. Because of that, at least one cup will evaporate, so you must make enough. In our recipe, we keep this into account in the quantities.

    Herbs

    We use dried oregano and fresh basil. Combined with tomato and eggplant, they create an unmistakably Italian flavor.

    Parmesan Cheese

    Parmesan cheese adds plenty of umami and flavor to this dish. Whether vegetarian or vegan, you can easily replace parm with a vegan cheese alternative. We do this all the time, and the risotto turns out delicious.

    Butter

    Butter makes the tomato risotto rich and gives it that velvety mouth feel. However, replacing the butter with a plant-based alternative is easy if you are vegan. For example, you can choose vegan butter or high-quality margarine without hydrogenated fats (trans fat) and palm oil.

    Alternatively, add good quality extra virgin olive oil to replace the butter.

    Note: traditionally, risotto is made with white wine to add acidity to the rice and boost the dish's flavor. Eggplant risotto, however, should not have white wine because the tomato sauce is already acidic.

    eggplant risotto

    Instructions

    Wash and dry the eggplant, then cut it into ¼-inch (0.6 cm) dice. You can keep the peel on or remove some of it.

    chopping eggplant into ¼ inch dice

    Add the vegetable stock to a pot and bring it to a simmer. Turn the heat to low and keep the broth hot throughout the recipe.

    Gently fry the finely chopped onion in a large skillet with olive oil for 3 minutes, then add finely chopped garlic and fry for 2 more minutes.

    Note: the skillet needs to be quite large and big enough to contain the rice (which will double in volume), the tomato puree, and the eggplant.

    frying onion and garlic in a large pan

    Add the risotto rice, and stir on medium heat for 2 minutes until translucent.

    toasting the rice

    Add 2 ladlefuls of vegetable broth, tomato puree, and diced eggplant to the pan. Season with salt, pepper, and oregano, and stir well.

    diced eggplant and tomato

    Cook the eggplant risotto on a gentle simmer until al dente (15 to 20 minutes), stirring almost continuously, adding 2 ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.

    eggplant risotto before adding cheese

    When the rice is al dente, turn the heat off and add fresh basil leaves, parmesan cheese, and butter, or their vegan alternatives.

    parmesan cheese, butter, and fresh basil leaves on the rice

    Stir for 2 minutes with the heat off until the cheese and butter melt completely, and the eggplant risotto is very creamy.

    Add an extra ladleful of vegetable broth if necessary; the risotto shouldn't be too thick or too runny.

    eggplant risotto in a pan

    Plate the risotto and serve with some extra basil leaves, a drizzle of extra virgin olive oil, or some extra cheese on top.

    eggplant tomato risotto

    Add extra greens to your meal by pairing the risotto with one of these 25 best sides for risotto.

    Variations

    Tomato risotto

    Removing the eggplant allows you to make a delicious tomato risotto for a simple yet fulfilling everyday dinner. Check out our tomato risotto recipe.

    tomato risotto

    How to use risotto leftovers

    Have risotto leftovers? Store it in the fridge in an airtight container for up to 4 days.

    Then, you can either reheat risotto in the microwave for 2 minutes or make one of these incredible dishes:

    Italian Rice Balls

    Italian rice balls

    Italian rice balls are one of the best meals made with leftover risotto. Shape the leftover risotto rice into small balls, coat them in breadcrumbs, deep-fry them or air-fry them, and serve them with our homemade marinara sauce.

    This is a delicious recipe you can serve as an appetizer or dinner with a simple side salad.

    Risotto Cakes with salad

    risotto cakes on salad

    Risotto cakes are so delicious! Take the risotto leftovers and shape them into burger-like patties, then bread them with breadcrumbs and shallow-fry or air-fry.

    Serve them on top of a simple side salad, and optionally top with our easy marinara sauce.

    This is an incredible way to recycle leftover eggplant risotto, and kids will go nuts over this recipe. It's too good!

    Italian Riso al Salto

    riso al salto

    Riso al Salto, meaning jumped rice in Italian, is a large rice cake made of leftover risotto cooked very slowly in a pan with butter or oil until the rice gets super crispy.

    This recipe is popular in Milan, Italy, and has become a gourmet meal. Check out our riso al salto recipe.

    Italian Supplì

    Italian supppli with leftover rice

    Supplì is a famous leftover risotto recipe from Rome and the central regions of Italy.

    Oval-shaped balls of risotto rice, stuffed with melty mozzarella or vegan cheese and deep-fried to perfection. This recipe is a little more technical to make but still impossibly delicious. Check out our supplì recipe.

    Storage

    Store leftover eggplant risotto in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2 minutes. Not suitable for freezing.

    More Eggplant Recipes

    If you love cooking with eggplant, try these vibrant Italian eggplant recipes:

    • Fried eggplant prepared in two ways
    • Sauteed eggplant in a hearty tomato sauce
    • Stuffed eggplant boats with fresh tomatoes
    • Eggplant soup with air fryer croutons
    • Roasted eggplant with Italian salsa verde
    • Eggplant pizza with marinara sauce
    • Italian Breaded eggplant with fresh herbs
    • Pasta alla Norma with tender cubes of eggplant

    Or get more inspiration from these 35 best eggplant recipes, including pasta, salads, and side dishes.

    For many more starter ideas, check out our starters category page.

    Recipe

    eggplant risotto

    Eggplant Risotto

    Author: Nico
    Eggplant risotto is a tasty, fulfilling, and easy meal made with tomato, eggplant, and risotto rice.
    You can make this dish in just over 30 minutes and serve it for a delicious and comforting family dinner.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Italian
    Servings 4 - 6 people
    Calories 521 kcal

    Equipment

    • 1 large skillet that can fit rice, eggplant, and tomato sauce, considering the rice will double in volume

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 white onion
    • 3 cloves garlic
    • 2 cups risotto rice arborio or carnaroli variety
    • 8 cups vegetable broth
    • 24 ouces tomato passata
    • 1 large eggplant cut in ¼-inch dice
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 15 leaves basil
    • 2 tablespoons butter or vegan butter
    • ¼ cup parmesan cheese or vegan cheese

    Instructions
     

    • Wash and dry the eggplant, then cut it into ¼-inch (0.6 cm) dice. You can keep the peel on or remove some of it.
      chopping eggplant into ¼ inch dice
    • Add the vegetable stock to a pot and bring it to a simmer. Turn the heat to low and keep the broth hot throughout the recipe.
      Gently fry the finely chopped onion in a large skillet with olive oil for 3 minutes, then add finely chopped garlic and fry for 2 more minutes.
      frying onion and garlic in a large pan
    • Add the risotto rice, and stir on medium heat for 2 minutes until translucent.
      toasting the rice
    • Add 2 ladlefuls of vegetable broth, tomato puree, and diced eggplant to the pan. Season with salt, pepper, and oregano, and stir well.
      diced eggplant and tomato
    • Cook the eggplant risotto on a gentle simmer until al dente (15 to 20 minutes), stirring almost continuously, adding 2 ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.
      eggplant risotto before adding cheese
    • When the rice is al dente, turn the heat off and add fresh basil leaves, parmesan cheese, and butter, or their vegan alternatives.
      parmesan cheese, butter, and fresh basil leaves on the rice
    • Stir for 2 minutes with the heat off until the cheese and butter melt completely, and the eggplant risotto is very creamy.
      Add an extra ladleful of vegetable broth if necessary; the risotto shouldn't be too thick or too runny.
      eggplant risotto in a pan
    • Plate the risotto and serve with some extra basil leaves, a drizzle of extra virgin olive oil, or some extra cheese on top.
      eggplant tomato risotto

    Notes

    Nutrition information is an estimate for 1 large portion of eggplant risotto out of 4.

    Nutritional Values

    Nutrition Facts
    Eggplant Risotto
    Amount Per Serving
    Calories 521 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 5mg2%
    Potassium 513mg15%
    Carbohydrates 97g32%
    Dietary Fiber 8g33%
    Sugar 10g11%
    Protein 11g22%
    Vitamin A 1239IU25%
    Vitamin B6 0.4mg20%
    Vitamin C 5mg6%
    Vitamin E 2mg13%
    Vitamin K 21µg20%
    Calcium 118mg12%
    Folate 271µg68%
    Iron 5mg28%
    Manganese 2mg100%
    Magnesium 54mg14%
    Zinc 2mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this eggplant risotto, you might also like:

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      40 Vegan Pasta Recipes
    • best eggplant recipes including mains and side dishes
      24 Best Eggplant Recipes
    • Tasty vegetarian meal ideas
      30 Tasty Vegetarian Recipes
    • Vegan salads with fresh herbs and legumes
      25 Vegan Salad Recipes
    « Tomato Risotto
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    Nico and Louise founders of the Plant-Based School.

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