This recipe makes me nostalgic for our last trip to Italy with lots of shared family meals in the countryside. There is nothing better than a perfectly cooked al dente risotto warming for the heart and soul. This one is special with caramelized pieces of eggplant and a deep tomato flavor.
Ingredients: (preferably organic)
- 2 cups of risotto rice
- 2 eggplants, cubed
- a splash of olive oil
- 2 garlic cloves, minced
- ½ onion, finely diced
- 1 cup passata
- 4-6 cups vegetable bouillon
- ¼ cup white wine
- 1 tbsp vegan butter
- ¼ cup vegan parmesan
- pink Himalayan salt, to taste
- black pepper, to taste
- fresh basil, for garnish
- vegan feta, for garnish
- olive oil, for garnish
Directions:
01. Lay out the eggplant cubes on a plate lined with kitchen paper and sprinkle with salt. Let sit for ten minutes.
02. Start cooking the risotto: add a splash of olive oil to a large pot, add the onion and garlic and fry until fragrant. Add the rice, stir for two minutes until translucent and then finish with white wine.
03. Add the passata and stir to combine. Gradually add the broth while gently stirring the risotto until all the liquid is absorbed and the rice is still al dente.
04. During the process, heat up a frying pan with a generous amount of olive oil. Add the eggplant and sauté until caramelized. Shortly before done, add the minced garlic and stir well. Set aside.
05. When the risotto is al dente, add the butter, vegan parmesan and salt and pepper to taste.
06. Serve the risotto family style in a large bowl topped with the sautéed eggplant, crumbles of vegan feta and basil leaves. Drizzle with olive oil to finish.
