Eggplant and Cherry Tomato Risotto
"The Eggplant and Cherry Tomato Risotto is a burst of Mediterranean flavors, perfect for a vegetarian and gluten-free dinner that celebrates the Mediterranean diet. A first course worthy of a special occasion, ready in just 80 minutes! Discover now the easy recipe to prepare this creamy and delicious Vegetarian Risotto."
Dietary Information
Servings:
- 1
On a baking sheet covered with parchment paper, put an eggplant and cherry tomatoes 1, add the garlic 2 and basil 3.
- 2
Season with oil 4, season with salt 5 and pepper 6. Cook in a preheated fan oven at 180°C for 20 minutes.
- 3
Remove the garlic 7, take the tomatoes and blend them 8 until you get a smooth and homogeneous sauce 9. Put the eggplant back in the oven and let it cook, in the same way, for another 10 minutes or until it becomes soft.
- 4
Once cooked, separate the peel from the pulp 10. Roughly chop the pulp 11, then season it with oil 12.
- 5
Salt 13 and pepper 14. Blend 15 until you get a smooth and homogeneous cream.
- 6
Recover the eggplant peel 16 and place it on a baking sheet covered with parchment paper 17. Dry in a static oven at 170°C for about 10 minutes, it must become crispy 18.
- 7
In a bowl put the goat cheese and add the milk 19, mix with a whisk 20 until you get a fairly fluid cream 21. If it is too firm you can add more milk.
- 8
Toast the carnaroli rice dry with salt 22, then add the vegetable broth 23 and cook 24.
- 9
When a few minutes are left to the end of cooking, add the eggplant cream 25. Turn off the heat and stir in butter 26 and grated Parmesan cheese 27.
- 10
Plate and season with the tomato cream 28 and the goat cheese cream 29. Complete with the crumbled eggplant peel and a few basil leaves 30. The eggplant and cherry tomato risotto is ready to be brought to the table.
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