Eggplant and Zucchini Risotto
If you love risotto, but hate the time it takes to make it, I’ve got the answer for you. My Eggplant and Zucchini Risotto is creamy, fresh and doesn’t tie you to the stove stirring in stock one ladle at a time.
1 medium eggplant peeled and cut to large dice
1 medium to large zucchini, cut to large dice
1 medium onion chopped
2-3 cloves garlic, chopped
1 can fire roasted chopped tomatoes
1 cup Arborio rice
1 1/2 cups chicken stock
Salt & pepper
Fresh basil leaves, left whole – 1/4 cup
3 tablespoons olive oil
3 tablespoons butter
In Dutch oven, add 1 1/2 tablespoons butter and 1 1/2 tablespoons of olive oil, heat on medium heat until butter is melted and the mixture shimmers.
Add eggplant, zucchini, garlic and onions. Season with salt & pepper. Cook until vegetables begin to soften and release their liquid. Add tomatoes, stir to combine.
In another pan, add 1 1/2 tablespoons butter and 1 1/2 tablespoons butter. Heat on medium heat until butter melts. Add rice and cook, stirring occasionally until the rice turns begins to turn golden. Add stock, stir to combine, then cover and reduce heat to low. Cook on low heat, stirring occasionally until rice is almost cooked and creamy.
Combine rice into vegetable mixture, stir to combine and cover. Cook on medium-low heat, stirring occasionally until rice is cooked. Just before serving, add fresh basil. Taste for seasoning and serve immediately.
Other optional additions:
Diced yellow squash
Diced Cremini mushrooms
Vegetable stock in place of Chicken stock