RISOTTO WITH EGGPLANT AND TOMATOES
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
- Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
- Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
- . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
More about "risotto with eggplant and tomatoes recipes"
EGGPLANT AND TOMATO RISOTTO RECIPE - HOUSE & HOME
2014-03-20 Step 1: Season the eggplant with salt, toss with 1 tbsp olive oil and roast. Step 2: Bring the stock to a simmer over low heat in a saucepan, with a …
From houseandhome.com
Estimated Reading Time 6 mins
From houseandhome.com
Estimated Reading Time 6 mins
EGGPLANT RISOTTO WITH TOMATOES AND BASIL RECIPE - FOOD …
2013-12-07 Directions. Step 1. In a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, …
From foodandwine.com
5/5 Total Time 1 hrServings 4
From foodandwine.com
5/5 Total Time 1 hrServings 4
- In a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 10 minutes. Add the garlic, season with salt and cook, stirring, until fragrant, about 1 minute longer. Remove from the heat.
- In a medium saucepan, bring the chicken stock to a simmer. In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add all but 1/4 cup of the chopped tomatoes and cook, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, until thoroughly coated, about 2 minutes.
- Add 1 cup of the hot chicken stock and cook, stirring, until the stock is nearly absorbed, about 3 minutes. Continue adding the hot stock 1 cup at a time and stirring until it is absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.
- Remove the risotto from the heat. Stir in the butter, then stir in the ricotta salata and Parmigiano-Reggiano cheeses. Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes. Season with salt and pepper and transfer to bowls. Serve right away.
TOMATO AND EGGPLANT RISOTTO RECIPE - LA CUCINA ITALIANA
2019-07-16 1. To make tomato and eggplant risotto, first chop the tomatoes and marinate for 60 minutes in oil and fresh basil. Roast the eggplant for 15 minutes at 400°F, then remove from the oven, cut in half, and separate the skin from the flesh, reserving both. 2. Heat a drizzle of oil and cook the chopped onion, then toast the rice in the same pan ...
From lacucinaitaliana.com
Servings 4Estimated Reading Time 40 secsCategory RisottoTotal Time 30 mins
From lacucinaitaliana.com
Servings 4Estimated Reading Time 40 secsCategory RisottoTotal Time 30 mins
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES RECIPE
Barley Risotto with Eggplant and Tomatoes Recipe with 490 calories. Includes eggplant, cherry tomatoes, olive oil, black pepper, fat free less sodium chicken broth, water, finely chopped onion, pearl barley, minced garlic, dry white wine, salt, soft goat's cheese, fresh basil, pinenuts.
From recipegraze.com
From recipegraze.com
RISOTTO WITH ROASTED EGGPLANT AND CHERRY TOMATOES – FITLIFE RECIPES
2021-10-31 Risotto with Roasted Eggplant and Cherry Tomatoes October 14, 2015 6 min read Fitlife Once the dull, foggy and rainy days set in, I can’t but think of warm soups to eat, and a fresh loaf of bread or focaccia to bake every day.
From fitliferecipes.com
From fitliferecipes.com
EGGPLANT RISOTTO RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com
From stevehacks.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES - MEDITERRANEAN RECIPES
The recipe Barley Risotto with Eggplant and Tomatoes could satisfy your Mediterranean craving in around 45 minutes. For $4.16 per serving, you get a main course that serves 4. Watching your figure? This vegetarian recipe has 478 calories, 13g of protein, and 21g of fat per serving. If you have pepper, eggplant, pine nuts, and a few other ...
From fooddiez.com
From fooddiez.com
SMOKY EGGPLANT RISOTTO WITH BURRATA, CHERRY TOMATOES AND …
2022-05-31 Season to taste with salt and set aside. Cut the cherry tomatoes in half and toss in a bowl with parsley, 1 tablespoon olive oil and a pinch …
From pressdemocrat.com
From pressdemocrat.com
FRESH FIG AND EGGPLANT OVER TOMATO BASIL RISOTTO
2020-08-02 While half the figs, eggplant, garlic, mushrooms, squash, and peppers sautéed, first on medium high and then on medium low, I cooked the risotto according to our usual recipe for 3 people: half an onion sautéed in butter and olive oil, 1 1/3 cup arborio rice, and 6 cups of vegetable broth, added 1/2 cup at a time, simmering until it is absorbed, then another 1/2 cup …
From kendalldunkelberg.com
From kendalldunkelberg.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES | LOVE AND OLIVE OIL
2009-09-24 Directions: Preheat oven to 400°. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 4 minutes or until onion begins to brown.
From loveandoliveoil.com
From loveandoliveoil.com
ROASTED EGGPLANT & CHERRY TOMATO RISOTTO: ITALIAN RECIPES
2017-10-26 Method. Start by turning your oven onto 180 then prep your veg (the smaller you cut the eggplant the better). By now your oven should have reached temp so pop the eggplant and cherry tomatoes on a lined baking tray, drizzle with olive oil and some salt then bake for 10 mins. While that’s in the oven heat a generous glug of olive oil in a ...
From thewanderingmatilda.com
From thewanderingmatilda.com
EGGPLANT AND TOMATO RISOTTO - EVERYBODYLOVESITALIAN ...
2022-03-04 Transfer the eggplant to a bowl and set aside. In a saucepan, bring the chicken stock to a rapid simmer. In the sauté pan, heat 2 Tbsp. of butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the rice and cook, stirring, until thoroughly coated, about 2 minutes. Add the wine and cook, stirring and scraping up ...
From everybodylovesitalian.com
From everybodylovesitalian.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES RECIPE | MYRECIPES
Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender. Step 3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil).
From myrecipes.com
From myrecipes.com
RISOTTO WITH EGGPLANT AND TOMATOES - DINING AND COOKING
1 pound eggplant (1 large or 2 small) 2 tablespoons extra virgin olive oil; 1 small onion, finely chopped (about 1/2 cup) 1 pound tomatoes, grated, or peeled, seeded and chopped; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; Salt to taste; 250 grams (1 1/2 cups) arborio rice; ½ cup dry white wine
From diningandcooking.com
From diningandcooking.com
RISOTTO WITH EGGPLANT AND TOMATOES RECIPE
Sep 20, 2012 - You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
From pinterest.com
From pinterest.com
EGGPLANT AND TOMATO RISOTTO RECIPE VIDEO BY DE.MA.CUISINE
2013-08-02 4. Bring to a boil then reduce to a simmer (or just cover and keep warm). 5. Heat a large pot. Add oil. 6. When oil is hot, add all veggies except garlic. 7. Cook over medium heat for 5-10 minutes, stirring occasionally.
From ifood.tv
From ifood.tv
GRILLED EGGPLANT RISOTTO RECIPE - JONATHAN JUSTUS | FOOD & WINE
Step 2. 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 ...
From foodandwine.com
From foodandwine.com
BAKED MUSHROOM RISOTTO W/ SAUTéED EGGPLANT - RECIPE
Soak the dried mushrooms in the cup of warm water for about 30 minutes. Dice the eggplant and lay out on a clean tea-towel or absorbent paper, sprinkle over a little salt and allow to sit for about 30 minutes, and then pat dry. Pre-heat the oven to 180°C/356°C. Strain the mushrooms reserving the liquid. Finely dice the mushrooms and combine ...
From veggienumnum.com
From veggienumnum.com
EASY TOMATO AND EGGPLANT RISOTTO WITH CRISPY HERB TOPPING
2019-07-11 Instructions. Preheat the oven to 180C fan/200C/400F. Slick a little oil on each eggplant slice (or use a spray oil) and place on baking trays. Bake in the oven until golden and softened - about 12-15 minutes. You should use about 1.5 tablespoons.
From kelliesfoodtoglow.com
From kelliesfoodtoglow.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES RECIPE | SAY MMM
This Barley Risotto with Eggplant and Tomatoes recipe contains pearl barley, olive oil, pine nuts, goat cheese, chicken broth and more. 4 Servings - myrecipes.com. Servings: 4 | Calories: 529 | Total Fat: 24g | Chol: 11mg | More. Nutritional facts are per serving and accuracy is not certain. Total Fat 24g . 37 %. Sat Fat 6g. 30 %. Total Carb 59g. 20 %. Fiber 14g. 56 %. …
From saymmm.com
From saymmm.com
RISOTTO WITH EGGPLANT AND TOMATO - ARTE & ZAYNE
Sauté the onion slices with a knob of butter in the risotto pan over medium-high heat until soft and golden. Meanwhile, cut the tomatoes and eggplant into half-inch cubes. La tostatura: Add the rice in a steady stream. Stir with a wooden ladle for about 30 seconds, until the rice grains are shiny with butter and no longer translucent.
From artezayne.com
From artezayne.com
EGGPLANT RISOTTO CUPS – THE RECIPES MOM | RECIPES FROM AROUND …
2022-06-17 Sliced eggplant in a muffin pan is an easy, delish way to eat up leftover risotto! Allergens: Recipe may contain milk and lactose. 5 Ingredients 5 Method Steps 5 Ingredients 2 medium eggplants, cut lengthways into 5mm slices 2 cups chilled risotto 6 cherry bocconcini 125ml (1/2 cup) tomato pasta sau
From therecipesmom.com
From therecipesmom.com
RISOTTO WITH EGGPLANT: AN EGG-CELLENT RECIPE - NONNA BOX
2016-09-08 Pour the rice into the pan with the tomatoes. Stir and let it cook for a few minutes. Add the hot broth, one ladle at a time. When the rice is almost ready, add the eggplant previously cooked. Remove the risotto with eggplant from heat. Pour a bit of olive oil, stir and let stand covered 2 or 3 minutes.
From nonnabox.com
From nonnabox.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES - MEDITERRANEAN RECIPES
Barley Risotto With Eggplant And Tomatoes is a vegetarian recipe with 4 servings. This side dish has 467 calories, 12g of protein, and 20g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of pepper, olive oil, wine, and a handful of other ingredients are all it takes to make this recipe ...
From fooddiez.com
From fooddiez.com
RISOTTO WITH GRILLED EGGPLANT AND DRIED TOMATOES - MYKHAILA EATS
2022-03-06 Once the eggplant gets brown, pour the veggie broth over the eggplant. Add whole peeled tomatoes and let cook for 2 minutes. Add basil, thyme, paprika powder, salt, garlic powder, black pepper. Smash the tomatoes with a wooden spoon. Add tomato paste and cook for another 5-10 minutes. Chop the onion very neatly.
From mykhailaeats.com
From mykhailaeats.com
ROASTED EGGPLANT RISOTTO WITH CAPERS AND BASIL - YUP, IT'S VEGAN
2015-09-01 Instructions. Preheat the oven to 400 degrees Fahrenheit. Slice the eggplant in half lengthwise and place on a foil- or parchment-lined baking sheet. Bake for 35-45 minutes, or until the peel is somewhat blistered and the flesh is very soft. Once cool enough to handle, scoop out the eggplant flesh and finely chop it.
From yupitsvegan.com
From yupitsvegan.com
TOMATO AND EGGPLANT BAKED RISOTTO – MILLY'S
2019-06-29 Slice the eggplants into large rounds about 5mm thick and brush liberally with olive oil then lay flat on the baking tray lined with baking parchment or a silicone baking mat. Bake for about 20mins, or until tender and brown, in an oven pre-heated to 180 degrees. Next, make your risotto. Bring the stock to a simmer and keep warm.
From millyskitchen.co.nz
From millyskitchen.co.nz
ROASTED TOMATO AND EGGPLANT RISOTTO - OF HOPS AND HONEY
2016-04-23 Roasted Tomato and Eggplant Risotto. April 23, 2016 By rebeccah 4 Comments. People often ask me what I make most at home. Truthfully, even if I love something, I’ll probably only make it exactly the same way once or twice a year. I have an enormous backlog of recipes to try – from bloggers, from cookbooks, etc…. which makes it really hard to justify making the …
From ofhopsandhoney.com
From ofhopsandhoney.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES RECIPE | RECIPE | BARLEY ...
Jul 1, 2019 - Learn how to make Barley Risotto with Eggplant and Tomatoes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.ca
From pinterest.ca
TIBERINO'S REAL ITALIAN MEALS - RISOTTO MESSINA WITH EGGPLANT & PEAS
Wine Pairing & Recipes. Tiberino's Real Italian Meals - Risotto Messina with Eggplant & Peas These amazing Imported risotto dishes can be easily cooked in minutes, and do not require any additional ingredients. All ingredients used are 100% natural and GMO free! You can cook these in just 1 pan with no straining of water required either! These are fantastic for the family that …
From fortunasausage.com
From fortunasausage.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
From foodnetwork.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES - LESLIEBECK.COM
Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
From lesliebeck.com
From lesliebeck.com
RISOTTO WITH EGGPLANT AND TOMATOES RECIPE | RECIPE | RECIPES, …
Feb 5, 2017 - You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qu…
From pinterest.co.uk
From pinterest.co.uk
EGGPLANT AND TOMATO RISOTTO RECIPE
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE RECIPE
2021-07-11 Ingredients. 2 small eggplants, cut crosswise into 1/4-inch slices. 6 medium plum tomatoes, cut crosswise into 1/4-inch slices. 1 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 2 tablespoons extra-virgin olive oil. 2 cloves garlic, minced. 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil.
From thespruceeats.com
From thespruceeats.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES - Πέτρος Συρίγος
Put 30 g of butter in a large pan, when the temperature rises add the onion and garlic and sauté for a while. Then add the barley, sauté and quench with the wine, incorporate the roasted tomato sauce and cook, adding a little vegetable broth from time to time, until the barley thickens. Finally add the eggplant and the two KS the chopped mint.
From petros-syrigos.com
From petros-syrigos.com
MAKE PERFECT RISOTTO: RISOTTO WITH SUN-DRIED TOMATOES AND …
May 2, 2022 - Make Perfect Risotto: Risotto with Sun-Dried Tomatoes and Shrimp - In Good Taste. May 2, 2022 - Make Perfect Risotto: Risotto with Sun-Dried Tomatoes and Shrimp - In Good Taste. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca
From pinterest.ca
EGGPLANT RISOTTO WITH TOMATOES AND BASIL - PLAIN.RECIPES
The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total. Remove the risotto from the heat. Stir in the butter, then stir in the ricotta salata and Parmigiano-Reggiano cheeses. Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes. Season with salt and pepper and transfer to bowls.
From plain.recipes
From plain.recipes
VEGAN EGGPLANT TOMATO RISOTTO - HEALTYRECIPES.NET
2019-01-22 1 eggplant 250 g cherry tomatoes 1 onion 1 clove of garlic 1 teaspoon rapeseed oil Salt pepper. Vegan Eggplant Tomato Risotto. Preparation. Peel the onion and garlic clove and finely chop. Wash aubergine and cut into bite-sized pieces. Wash and halve the tomatoes as well. Heat the oil in a large saucepan and fry the onion and garlic until ...
From healtyrecipes.net
From healtyrecipes.net
RISOTTO WITH EGGPLANT AND TOMATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
From recipeschoice.com
BARLEY RISOTTO WITH EGGPLANT AND TOMATOES RECIPE
Sep 6, 2012 - Learn how to make Barley Risotto with Eggplant and Tomatoes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.jp
From pinterest.jp
TOMATO RISOTTO | RICARDO
In a saucepan over medium-high heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry. Over medium heat, add 1 cup (250 ml) of the tomato broth at a time, stirring constantly between each addition, until it is almost completely absorbed by the rice.
From ricardocuisine.com
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love