Summer Eggplant Risotto

This creamy Summer Eggplant Risotto is the perfect seasonal vegetarian dish! Risotto is easier to make than you think, thanks to these step-by-step instructions! (Recipe updated September 2026.)

Course Dinner

Cuisine Italian, Mediterranean

Keyword arborio rice, bell peppers, eggplant, garlic, onions, rice, vegetable broth, white onion, white onions, white wine

Prep Time 15

Cook Time 40

Servings as a main

Calories 585kcal

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

https://wellandfull.com/2024/08/summer-eggplant-risotto/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)