Italian Vegetables Recipes - Risotto with Pepper and Eggplant Recipe

Ingredients

• 1/4 cup olive oil

• 3 tablespoons butter

• 1 shallot, finely chopped

• 1 eggplant, finely chopped

• 1 red bell pepper, cored, seeded, and finely diced

• 1 3/4 cups risotto rice

• 1/4 cup dry white wine

• 4 1/2 cups hot Vegetable Stock (refer recipe)

• 2 tablespoons chopped parsley

• 4 basil leaves, torn into small pieces

• 2 tablespoons Parmesan cheese, freshly grated

• 1/4 cup light cream

• salt and pepper

Serves 4

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Method:

1. Heat the oil and 2 tablespoons of the butter in a deep pan. Add the shallot and sauté over a medium heat for 3 minutes until softened, but not colored.

2. Add the eggplant and diced pepper and cook over a medium high heat for about 5 minutes. Add the rice and stir well to coat the grains with the butter and oil.

3. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Season to taste with salt and pepper, if necessary. Add the reserved butter, chopped herbs, Parmesan, and cream.

6. Mix well, cover, and leave the risotto to rest for a few minutes before serving.