Are you looking for a summer risotto? The one with aubergines is perfect

Risotto with aubergines is a perfect first course for summer, simple to prepare and with a fresh flavour. Here's the recipe!

Risotto is perfect when you don't know what to cook for dinner and are looking for an alternative to pasta. It lends itself to many variations, one better and often unusual than the other. Of course, the risotto with aubergines certainly doesn't have the presumption of being new but it is certainly very good . Creamy but with well-shelled grains, it is prepared in the same way as the more classic versions.

What makes it so good is the final addition of parmesan and fresh parsley , which are essential to give the dish flavor and freshness. The green light is also given to the addition of stringy cheeses such as smoked scamorza which, if diced and added once cooked, will transform your simple risotto into something truly delicious.

How to prepare the aubergine risotto recipe

1. First, finely chop the onion and brown it in a pan together with extra virgin olive oil . Also add a pinch of salt to help release the liquid.
2. In the meantime , wash the aubergine , remove the ends and cut the pulp into half-centimeter cubes .
3. Add the rice and toast it over high heat for a minute, stirring often.
4. Add the white wine and when you no longer smell alcohol rising from the pan, add the aubergines .
5. Cover with the boiling vegetable broth and start cooking. It will take 15 to 20 minutes depending on the variety of rice you choose. The important thing is that you add the edge little by little, waiting for the previous one to be well absorbed. This is the secret to obtaining a creamy risotto with well-shelled grains.
6. Towards the end of cooking, remember to taste for salt and add more if necessary.
7. Remove the pan from the heat, flavor with fresh chopped parsley and stir in the butter and parmesan .
8. Serve immediately.

Rice with aubergines is an excellent summer first course, light and tasty. As mentioned in the introduction, add some diced smoked scamorza and you will taste how delicious it is!

If you liked this recipe, we recommend you also follow our advice for preparing the sauce with aubergines : it is perfect for seasoning pasta or to enjoy on bread.

Conservation

Leftover aubergine risotto can be stored in the refrigerator , covered in cling film, for 2-3 days. You can then heat it in a pan with a drizzle of oil or in the microwave. If it forms a crust it will be even better!