Grilled Eggplant Risotto Recipe

Name: Grilled Eggplant Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 lb) eggplants; 2 1/2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine; 1/4 cup finely chopped onion; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 1 1/2 cups arborio rice (10 ounces); 1/4 cup dry white wine; 3 cups hot vegetable stock or 3 cups vegetable broth; 1/4 cup heavy cream; salt, to taste; fresh ground pepper, to taste; 1 -2 pinch crushed red pepper flakes; 2 tablespoons minced flat leaf parsley; 2 scallions, thinly sliced; ground sumac

Servings: persons

1 (1 1/2 lb) eggplants
2 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
1/4 cup finely chopped onion
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 cups arborio rice (10 ounces)
1/4 cup dry white wine
3 cups hot vegetable stock or 3 cups vegetable broth
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste
1 -2 pinch crushed red pepper flakes
2 tablespoons minced flat leaf parsley
2 scallions, thinly sliced
ground sumac

1
Light a grill.
2
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.
3
Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
4
In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
5
Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
6
Add the wine and cook until it is absorbed.
7
Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
8
Cook until the rice is al dente, 20 minutes total.
9
Stir in the eggplant puree and the cream and season with salt and pepper.
10
Stir in the parsley and scallions.
11
Spoon the risotto into bowls, sprinkle with sumac and serve.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 1/2 lb) eggplants, 2 1/2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, 1/4 cup finely chopped onion, and more.

Yes, Grilled Eggplant Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions