Risotto with eggplant

Vegetable risotto can be easily transformed into a lean dish if cooked without cheese and in vegetable broth.

Ingredients

• rice for risotto 200 g
• onion 1 pc.
• eggplant medium 2 g
• olive oil 4 tablespoons
• tomato paste 2 tablespoons
• parmesan 30 g
• basil
• chicken or vegetable broth 600 ml

Directions

1. First, let's cook the eggplant. Cut the eggplants into small cubes. Heat half the oil in a frying pan, put the eggplants. Pass the garlic through a press. Fry, stirring occasionally, until golden brown.
2. Stew eggplant with tomato paste
3. Add tomato paste, salt, pepper, pour in a little boiling water and simmer until tender, covered.
4. Chop and fry the onion to make risotto
5. Risotto. Finely chop the onion. Heat the remaining oil in a separate frying pan, add the onion, simmer over low heat until soft.
6. Pour in rice, stir. Pour in the warmed broth in small portions. Cook, stirring occasionally, until the broth is absorbed. Repeat until rice is done.
7. Add eggplant to risotto
8. At the end of cooking, stir in the eggplant and grated Parmesan. Season to taste. When the risotto is ready, remove from heat, cover and let stand for 10 minutes.
9. Sprinkle the risotto with Parmesan and garnish with basil
10. Serve with basil leaves and grated Parmesan cheese. Bon Appetit!