This creamy Summer Eggplant Risotto is the perfect seasonal vegetarian dish! Risotto is easier to make than you think, with these step-by-step instructions.
For me, eggplant can be hit or miss. It’s really easy to get eggplant wrong – it’ll turn mushy at the blink of an eye if you’re not careful. I love fried eggplant, but frying is a hassle and it’s only really crispy immediately after you make it. Then there’s baba ganoush, which is very tasty, but it’s not a “dinner”, you know? Dinner is the one meal a day my husband and I get together, and I wanted to make something delicious from the eggplant we grew in our garden. But the trick was figuring out a way to avoid a likely scenario of eggplant mushiness. So I thought – why not lean into the softer texture rather than fighting it? That immediately got me thinking of risotto, so here we are!
What I love about this Summer Eggplant Risotto is that you only use one pot. First, you cook down the chopped eggplant until it’s slightly browned but still holding it’s shape. Then, you take it out of the pot and set aside while you build the rest of the risotto. At the end, you add the sautéed eggplant back into the risotto, with lots of butter and freshly grated cheese. The result is a creamy, luxurious texture of al dente rice and softened eggplant. It’s SO GOOD. And it’s such a perfect way to use up any huge eggplants you have! I hope you love this recipe as much as I do :)
For more summer dinner recipes, try my Heirloom Tomato Pizza, this Heirloom Tomato Pasta Salad, or this Lemon Zucchini Pasta!
Summer Eggplant Risotto
Ingredients
Step One
- 1 Tbsp Olive Oil
- 1 Large Eggplant ~ 4 cups chopped
- Pinch Salt
- Black Pepper to taste
Step Two
- 1 Tbsp Olive Oil
- 1 Cup Bell Peppers diced
- 1/2 White Onion diced
- 4 Cloves Garlic minced
- 1 Cup Cherry Tomatoes cut into quarters
- 1/2 Tsp Salt
- Black Pepper to taste
- 1 Tsp Paprika
- 1 1/2 Cups Arborio Rice
- 3/4 Cup Dry White Wine
- 4-5 Cups Vegetable Broth
- 4 Tbsp Salted Butter
- 1/2 Cup Freshly Grated Parmesan Cheese
Instructions
- First, chop up your eggplant (keeping the skin on) into ~1/2 inch cubes. You should end up with 4 cups, but it's okay if you have a little more or a little less.
- Add the olive oil to a large pot, and bring to medium heat. Once the oil is hot, add in the chopped eggplant. Season with the salt and pepper.
- Cover the pot, and cook the eggplant for about 5-6 minutes total, uncovering every 2 minutes to stir. Then, uncover the pot, and continue cooking, stirring occasionally, for another 5-6 minutes.
- After 10-12 minutes, the eggplant should be slightly browned and tender. Remove from the pot, then set aside on a plate.
- In the same pot, bring another tablespoon of olive oil to medium heat.
- Add the chopped peppers, onions, and cherry tomatoes, and sauté for 4-5 minutes until softened. Then, add in the garlic and sauté for another 30-60 seconds.
- Add in the arborio rice and mix it into the vegetable mixture, stirring frequently, letting it cook for one minute. Then, add in the white wine and stir. Add in the paprika, salt, and fresh-cracked black pepper to taste. Stir well.
- Now comes the time-consuming part. 1/2 – 1 cup at a time, add room-temperature or warmed broth, stirring into the risotto. Let the rice absorb most of the liquid, and stir occasionally if mixture starts to thicken too much to the point where it starts burning on the bottom. If you get a little burning, don't worry – reduce the stove temperature, add in more vegetable broth, and scrape the bottom with a wood spoon, and just continue on the recipe!
- Continue to add 1/2 – 1 of broth at a time, repeating the same step as above. Once you've added in 4 cups of broth, carefully taste a little of the risotto to check the doneness of the rice. You want the rice to be al dente, just like pasta. If the rice is still hard, add in another 1/2 cup of broth and repeat the same step as above. Also check the salt level of the risotto and adjust to your preference.
- Once the rice is al dente, take the pot off the heat. Stir in the butter, freshly grated parmesan cheese, and the cooked eggplant.
- Serve the risotto piping hot in bowls. Garnish with herbs, extra cheese, and a little more olive oil, if you'd like.
- Enjoy!
Notes
- Many risotto recipes will call for the broth to be kept hot in a pot on the stove, so that it doesn’t cool the risotto when you add it in. You can definitely do that, but I’ve never had an issue with room-temperature broth. Yes, it does temporarily cool down the risotto, but it really doesn’t make a difference for the end result.
Nutrition
Summer Eggplant Risotto FAQs
How long does it take to make risotto?
It can take about 30-40 minutes from start to finish to make risotto. I know that sounds like a long time, but the hardest part is chopping up the vegetables! What I like to do when I make risotto is pour myself a glass of the white wine I used in the recipe, pull up one of my counter stools to the stove, put on some music, and just chill out as I occasionally stir the risotto. It’s actually very zen!
How to make risotto creamy?
Risotto becomes creamy as the starch in the rice cooks into the vegetable broth, resulting in an ultra-silky texture. The butter and parmesan cheese also contribute to the luscious creaminess, so don’t skip them!
How to reheat risotto?
Risotto is undoubtedly best served fresh. However, you can reheat it in the microwave like you would any pasta. I don’t recommend reheating it on the stove because it’ll make the rice too soft.
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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