Grilled Eggplant Risotto

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Light a grill.
  • Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
  • Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
  • In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
  • Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
  • Add the wine and cook until it is absorbed.
  • Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
  • Cook until the rice is al dente, 20 minutes total.
  • Stir in the eggplant puree and the cream and season with salt and pepper.
  • Stir in the parsley and scallions.
  • Spoon the risotto into bowls, sprinkle with sumac and serve.
Advertisement