Description
Fans of eggplant offer to cook a simple and tasty dish.
Ingredients
-
Figure
150 g
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Onion
1 piece
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Olive oil
3 Tbsp
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Dry white wine
50 ml
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Parmesan
30 g
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Broth
620 ml
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Eggplant
2 piece
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Salt
-
Black pepper
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Parsley
5 g
Cooking
Eggplant my, clean peeled, cut into cubes.
Onions clean, wash, cut into cubes.
Fried cubes of eggplant in a frying pan using 2 tablespoons of olive oil. Salt the eggplant to taste.
Half roasted cubes was crushed with a blender.
For cooking I use risotto rice "Arborio" TM "Mistral".
In another pan fry in remaining olive oil onions until soft. To the onions add the rice.
Stir fry the rice until it absorbs all the oil.
Pour in dry white wine and cook the rice on medium heat until wine is completely absorbed. Then add small portions of very hot vegetable broth, constantly stirring the dish.
5 minutes until cooked add mashed eggplant, salt and ground black pepper to taste. The rice should not be digested, and to be a little hard in the middle.
Add the grated Parmesan, stir risotto.
Cover the pan with a lid and leave for approximately 2 minutes. Serve the risotto by adding sautéed cubes of eggplant and sprinkled with parsley. Bon appétit!
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