Eggplant and sausage risotto
Eggplant and sausage risotto

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant and sausage risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Eggplant and sausage risotto is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Eggplant and sausage risotto is something that I have loved my whole life.

Roasted eggplant risotto with the inviting flavors of white wine, capers, fresh basil, and creamy coconut milk. (Not to fear: the other recipe is also coming soon). So here I am putting my money where my mouth is and sharing this lovely vegan risotto with you all. Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan Serve risotto as a first course, part of a larger meal, or make it its own main course by adding meat Fresh herb pesto.

To get started with this recipe, we have to prepare a few ingredients. You can cook eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant and sausage risotto:
  1. Take 400 gr Arborio rice
  2. Take 2 medium eggplants
  3. Make ready 2 sausages
  4. Take 1 onion
  5. Take 1 bunch fresh basil
  6. Prepare 4 tbsp olive oil
  7. Take 1 pinch sugar
  8. Take 180 ml white wine
  9. Make ready salt
  10. Take pepper
  11. Get 2 tbsp butter
  12. Make ready 100 gr grated parmesan cheese
  13. Make ready 1-1,2 l chicken broth

Eggplant Risotto: Made in two separate dishes. Delicious as a vegetarian main dish, or as a side. Chop the eggplant, zucchini, tomatoes, red peppers, onions, garlic. If desired, salt the eggplant and set aside in a collander, then rinse and dry after letting rest, but if using good quality, fresh eggplant.

Instructions to make Eggplant and sausage risotto:
  1. Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
  2. Slice the onion
  3. Slice the sausages
  4. Cut the basil leaves. Leave a few for decoration!
  5. Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
  6. Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
  7. Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
  8. Remove from the pan and put them with the sausages.
  9. Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
  10. Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
  11. You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
  12. Turn off the heat. Add the eggplants and sausages.
  13. Now add the butter and the parmesan cheese and stir until well incorporated.
  14. Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.

Drizzle with a little olive oil and toss to coat. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Recipe: Sausage and Tomato Risotto. by Sheela Prakash.

So that is going to wrap this up for this special food eggplant and sausage risotto recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!