Risotto con Melanzane

Risotto con Melanzane is a creamy, comforting Italian rice dish featuring sautéed eggplant and aromatic herbs. This dairy-free risotto is packed with flavor and offers a delightful, rich texture without the use of cheese or cream.

Ingredients

• Arborio rice - 150 grams
• Eggplant - 200 grams, diced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and diced eggplant to the skillet. Cook for another 5-7 minutes until the eggplant is tender and slightly browned.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente.
6. Once the rice is cooked, stir in the chopped basil, lemon juice, salt, and black pepper to taste.
7. Remove from heat and let it sit for 2 minutes before serving. Garnish with additional fresh basil if desired.

Nutrition

• Calories: 430
• Protein: 9 g
• Carbs: 80 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant, promoting digestive health.
• Contains healthy fats from olive oil, which can support heart health.

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