Mediterranean Risotto – a delicious recipe with risotto rice, eggplant, onion, olive oil, vegetable stock, tajine spice mix. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash the eggplant, remove the ends, and dice it.
2
Heat a little bit of olive oil in a pan and saute the eggplant for a good 5 minutes. Remove from the heat, cover, and set aside.
3
Peel and finely chop the onion.
4
In a large saucepan, saute the onion in a little bit of olive oil until it becomes translucent, then add the rice and stir. Add one ladle of vegetable broth at a time until the rice completely absorbs the liquid. Stir continuously with a wooden spoon. Then add the tajine spices and continue to stir. Season with salt and pepper to taste.
5
To serve, mix the diced eggplant with the rice or plate the rice and then put the vegetables on top with a little bit of cilantro.
183
kcal
Calories
40
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup risotto rice, 1 eggplant, 1 onion, olive oil, and more.
Yes, Mediterranean 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
