AMAZING LOADED FRENCH ONION POTATOES4 russet potatoes, pierced with fork7 T. butter plus extra for…
Grilled Eggplant Risotto
| Grilled Eggplant Risotto | Print |
Recipe By: Alice Morrow
Grilled Eggplant Risotto
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
- 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.
- Halve the eggplant lengthwise and scoop out pulp into a food processor and puree until creamy.
- In large saucepan, melt butter and 2 T. of olive oil.
- Add onion, shallot, garlic and rice and cook over moderate heat, stirring, about 5 minutes.
- Add wine and cook until absorbed.
- Add the broth ½ c. at a time, stirring constantly until absorbed before adding more.
- Cook until rice is al dente, about 20 minutes.
- Stir in eggplant puree and cream. Season with salt and pepper.
- Stir in parsley and green onions.
- Spoon risotto into bowls and sprinkle with paprika.
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