EGGPLANT RISOTTO
THEPLANTBASEDSCHOOL.COM
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You can make this risotto dish in
just over 30 minutes
and serve it for a delicious and comforting
family dinner.
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STEP
1
: To a
large skillet
, add
olive oil
and
finely chopped onion
. Fry the onion on medium heat for 3 minutes, then add garlic.
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STEP
2
: Turn the heat down, add the
risotto rice
, and stir it for 2 minutes until it becomes
translucent.
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STEP 3:
add
two ladlefuls of vegetable broth
and the
tomato puree
, and stir well. Season with
herbs.
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STEP 4:
Add 2 ladlefuls of
vegetable broth
,
tomato
puree
, and
diced eggplant
to the pan.
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STEP 5:
Cook the eggplant risotto on
simmer
until al dente
(15 to 20 minutes),
stirring almost continuously
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STEP 6: Add
2 ladlefuls of vegetable broth at a time
as soon as the previous broth is absorbed.
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STEP 7:
When the
rice is al dente
, add
basil
leaves
,
parmesan
cheese
, and
butter
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STEP 8:
Risotto should be
very creamy
but
not too thick or too runny.
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A
perfect
appetizer,
and
side dish!
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