Grilled Eggplant Risotto

Name: Grilled Eggplant Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 59 milliliters dry white wine; 680 grams large eggplant (about; 2 Tbsps minced flat-leaf parsley; 1 Tbsp minced garlic; 6 servings Ground sumac (see Note); 59 milliliters heavy cream; 3 Tbsps extra-virgin olive oil; 59 milliliters finely chopped onion; 6 servings Salt and freshly ground pepper; 2 scallions, thinly sliced; 2 Tbsps minced shallot; 1 Tbsp unsalted butter; 710 milliliters hot vegetable stock or broth

Grilled Eggplant Risotto might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free and vegetarian recipe has 323 calories, 5g of protein, and 12g of fat per serving. For $1.58 per serving, you get a side dish that serves 6. The Fourth Of July will be even more special with this recipe. Head to the store and pick up onion, garlic, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.

Ingredients you will need

Eggplant

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Blender

Grill

In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.

Ingredients you will need

Shallot

Garlic

Onion

Rice

Add the wine and cook until it is absorbed.

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Wine

Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.

Ingredients you will need

Vegetable Stock

Rice

Stir in the eggplant puree and the cream and season with salt and pepper. Stir in the parsley and scallions. Spoon the risotto into bowls, sprinkle with sumac and serve.

Ingredients you will need

Salt And Pepper