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Eggplant risotto

Rice45 minutes4 people450 calories
1/52/53/54/55/5 (34 votes)
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By Ascen Jimenez

We are going to prepare a Eggplant risotto in Thermomix. In this type of dish, the main ingredient (the eggplant in this case) is so important as the broth we use. The one you see in the photo is made with a homemade ham broth but if you prefer you can substitute a good vegetable broth.

It is also essential to use the correct variety of rice. I use Arborio rice but you can buy other varieties such as Carnaroli, Vialole Nano, Baldo or Roma.

To make a good risotto It is important that we do not wash the rice before preparing it. It should also be lightly toasted -as we do in this recipe-. Finally, you have to keep it without setting the temperature - or without having it on the fire if we are preparing it in a saucepan.

Eggplant risotto

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A delicious aubergine risotto and very easy to prepare in Thermomix.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: Rice dishes
  • Calories: 450
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 1 small onion
  • 25 g of extra virgin olive oil
  • 1 eggplant (about 280 g) that we will have cut into cubes and salted half an hour before
  • 280 g of rice for risotto
  • 50 g of white wine
  • 600 g hot ham (or vegetable) broth
  • Cheese for butter (optional)

Preparation

  1. We put the onion cut in half in the glass. We program 5 seconds, speed 5. We lower with the spatula what has been adhered to the walls of the glass.

  2. We add the extra virgin olive oil. We program 3 minutes, 100º, speed 1.

  3. Add the eggplant and program 10 minutes, 100º, left turn, spoon speed.

  4. We add the rice and, without putting the beaker, we program 1 minute, 100º, left turn, speed 1.

  5. Without having to open the glass, we now add the wine. We program 1 minute, 100º, left turn, speed 1.

  6. Now add the broth and, again without putting the beaker, we program 12 minutes, 100º, left turn, spoon speed.

  7. To butter it we can put a few pieces of semi-cured cheese and mix with the spatula. 

  8. Let it rest in the glass for a few minutes and serve.

Notes

Before starting with the preparation we have to dice the aubergine and salt it. We let it rest and, after 30 minutes, we rinse it under running cold water. We dry it with kitchen paper before using it. If we do not want to add cheese, we can butter our risotto with a piece of butter.


Discover other recipes of: Rice and Pasta, Salads and Vegetables

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  1.   mariangeles said
    ago 6 years

    Hello!! How I like aubergines !! I have a doubt. Do you put the broth hot or cold? Thanks.

    Reply to Mariangeles
    1.    Ascen Jimenez said
      ago 6 years

      Hello, Mariangeles!
      Hot. I will specify it in the recipe 😉
      Thank you very much!

      Reply to Ascen Jiménez