Eggplant Risotto
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 clove Garlic, raw (sliced) |
| 1 small White onions (sliced) |
| 1 1/4 lb. Eggplant, raw (about 1 large, cut into 1 inch cubes) |
| 1/4 tsp., ground Dried tarragon |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp., leaves Dried basil |
| 1/2 tsp. Dried rosemary |
| 1/2 cup Arborio rice |
| 1 to taste Black pepper |
| 3 cup Water |
| 4 ounce Grape or cherry tomatoes |
| 1 ounce Parmesan cheese (grated) |
| 2 ounce Fresh mozzarella (cut into small dice) |
Instructions
Add the eggplant and cook, stirring frequently. Adjust the heat as needed to keep the eggplant from burning but turn a nut brown.
Add the dried tarragon, oregano, basil, rosemary and arborio rice and cook for about one minute.
Add the pepper, water, and tomatoes. Stir once and reduce the heat until the rice is simmering. Cook for about 15 minutes until the rice is tender.
Add the parmesan and stir until blended. Serve the risotto topped with the fresh mozzarella cubes.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I was having a discussion recently about how to create great low-sodium recipes and this is a great example. There’s no added salt but there are a lot of salty flavors. The parmesan and mozzarella add a lot of this. The other key is that there are so many umami flavors – onions, eggplant and the cheeses. The blend of these flavors are enhanced by the herbs. The result is that there’s less need for added salt. Best of all, the rich creaminess of the risotto makes for a lovely sauce.