2cups(400grams)risotto ricearborio or carnaroli variety
8cups(2liters)vegetable broth
24ouces(700grams)tomato passata
1largeeggplantcut in 1/4-inch dice
1teaspoondried oregano
½teaspoonsalt
¼teaspoon black pepper
15leavesbasil
2tablespoons(30grams)butteror vegan butter
¼cup(50grams)parmesan cheeseor vegan cheese
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.
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.
Add therisotto rice, and stir on medium heat for 2 minutes until translucent.
Add 2 ladlefuls ofvegetable broth, tomatopuree, and diced eggplant to the pan. Season with salt, pepper, and oregano, and stir well.
Cook the eggplant risotto on a gentle simmeruntil 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.
When the rice is al dente, turn the heat off and add freshbasilleaves, parmesancheese, and butter, or their vegan alternatives.
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.
Plate the risotto and serve with some extra basil leaves, a drizzle of extra virgin oliveoil, or some extra cheese on top.