Grilled Eggplant Risotto
Elevate your dinner table with this Grilled Eggplant Risotto, a creamy and flavorful dish that perfectly balances smoky, charred eggplant with the luxurious richness of Arborio rice. This risotto recipe combines the nutty depth of Parmesan cheese with the subtle zing of dry white wine, all brought together under the comforting embrace of warm vegetable broth. The grilled eggplant, seasoned to perfection and lightly charred for maximum flavor, adds a hearty texture and smoky complexity that sets this dish apart from traditional risottos. Topped with fresh parsley for a burst of brightness, this indulgent yet wholesome recipe is perfect for a vegetarian-friendly dinner or an elegant side dish. Ready in just under an hour, this easy-to-follow recipe ensures a restaurant-quality result that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 5 cups Vegetable broth
- 0.75 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill or grill pan over medium-high heat.
Slice the eggplants into 1/4-inch thick rounds. Brush both sides with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the eggplant slices for 4-5 minutes on each side, until tender and slightly charred. Remove from grill, let cool slightly, and then dice into bite-sized pieces. Set aside.
Heat the vegetable broth in a small saucepan over low heat. Keep warm but not boiling.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Finely chop the onion and mince the garlic. Add them to the skillet and sauté for 3-4 minutes, until softened and fragrant.
Stir in the Arborio rice and cook for 1-2 minutes, ensuring all grains are lightly coated in the oil mixture.
Pour in the white wine and stir continuously until it is mostly absorbed.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes.
When the rice is creamy and cooked to al dente, gently fold in the diced grilled eggplant.
Stir in the Parmesan cheese, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning if necessary.
Sprinkle the risotto with fresh parsley before serving. Serve immediately for the best creamy texture.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
