Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, eggplant and sausage risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Eggplant and sausage risotto. I wanted to make Imam with my eggplants, but discovered I had just one onion. So I ended up making a completely different recipe!
Eggplant and sausage risotto is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Eggplant and sausage risotto is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and sausage risotto:
- Make ready 400 gr Arborio rice
- Take 2 medium eggplants
- Take 2 sausages
- Get 1 onion
- Prepare 1 bunch fresh basil
- Prepare 4 tbsp olive oil
- Prepare 1 pinch sugar
- Make ready 180 ml white wine
- Take salt
- Prepare pepper
- Get 2 tbsp butter
- Make ready 100 gr grated parmesan cheese
- Prepare 1-1,2 l chicken broth
Top eggplant and sausage recipes and other great tasting recipes with a healthy […] Crumble sausage into pan. Prepare dinner till there isn't a pink and begins to brown. Stir in caramelized onions and eggplant. Italian Sausage & Oven Roasted Eggplant Farro Risotto.
Instructions to make Eggplant and sausage risotto:
- Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
- Slice the onion
- Slice the sausages
- Cut the basil leaves. Leave a few for decoration!
- Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
- Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
- Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
- Remove from the pan and put them with the sausages.
- Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
- Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
- You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
- Turn off the heat. Add the eggplants and sausages.
- Now add the butter and the parmesan cheese and stir until well incorporated.
- Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.
HEAT a dash of olive oil into the large skillet and sauté the rice for a few minutes. As soon as the rice is glossy, pour in the white wine along with the roasted lemon. When the rice is almost ready, add the eggplant previously cooked. Remove the risotto with eggplant from heat. Grilled Eggplant Risotto Go to Recipe For this supersimple risotto, chef Jonathan Justus grills eggplant until smoky and charred, then blends the creamy flesh into the cooked rice.
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