Publications
- 2 - medium brinjals
- 45ml - olive oil
- - RISOTTO:
- 750ml - chicken stock
- 30ml - tomato paste
- 250ml - red wine
- 45ml - olive oil
- 15ml - butter
- 1 - red onion, chopped
- 2 - cloves garlic, crushed
- 300g - arborio rice
- 80ml - fresh basil, torn
- 175g - Parmesan cheese, grated
- - freshly ground black pepper
- - oven-roasted Roma tomatoes, halved
- - fresh rocket leaves
Slice the brinjal, brush with olive oil and roast in a griddle pan until golden brown and cooked. Set aside and keep warm.
Heat the chicken stock, tomato paste and red wine in a pot. Heat the olive oil and butter in another pot, then add the onion and sauté until soft and glossy. Add the garlic and stir-fry for another minute. Stir in the rice until it’s completely coated in oil.
Now add a cup of stock and stir through until it’s completely absorbed. Repeat the process until all the stock has been added and the risotto is creamy and cooked. Remove the risotto from the heat and stir in the basil, Parmesan and freshly ground black pepper to taste.
To serve
Place a few brinjal slices on each plate and top with a spoonful of risotto, finishing with a roasted tomato or two and some fresh rocket.
For a vegetarian option
Use vegetable stock instead of chicken stock.
Serves 4-6.
