Grilled Eggplant Risotto

Grilled Eggplant Risotto

Grilled Eggplant Risotto
 
Grilled Eggplant Risotto
Recipe By:

Ingredients
  • 1-2 lb. eggplant
  • Extra-virgin olive oil
  • 1 T. butter
  • ½ c. finely chopped Vidalia onion
  • 3 T. minced shallot
  • 2 T. minced garlic
  • 1 ½ c. Arborio rice
  • ¼ c. dry white wine
  • 3 c. chicken or veggie broth
  • ¼ c. heavy cream
  • Salt, black pepper
  • ½ c. minced fresh parsley
  • 3 green onions, chopped
  • Paprika

Instructions
  1. Light a grill. Rub eggplant with oil and grill over moderate heat, turning occasionally, until charred and soft. This takes about 15-20 minutes. Let cool.
  2. Halve the eggplant lengthwise and scoop out pulp into a food processor and puree until creamy.
  3. In large saucepan, melt butter and 2 T. of olive oil.
  4. Add onion, shallot, garlic and rice and cook over moderate heat, stirring, about 5 minutes.
  5. Add wine and cook until absorbed.
  6. Add the broth ½ c. at a time, stirring constantly until absorbed before adding more.
  7. Cook until rice is al dente, about 20 minutes.
  8. Stir in eggplant puree and cream. Season with salt and pepper.
  9. Stir in parsley and green onions.
  10. Spoon risotto into bowls and sprinkle with paprika.

 

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