Vegan Eggplant Risotto (Risotto con le Melanzane)
Risotto con le Melanzane is a classic Italian comfort dish where creamy Arborio rice is slowly cooked with tender, caramelised eggplant, rich tomato, and aromatic herbs. This fully vegan version uses vegetable stock and olive oil instead of butter or dairy, keeping the signature velvety texture, deep savoury flavour, and perfectly al dente grains — hearty, flavourful, and wonderful as a main course.
Shared by sandro
Time
45 min
Serves
3
Difficulty
medium
🛒 Ingredients
- #Main Ingredients;
- 1.5 cups Arborio or Carnaroli rice
- 1 medium eggplant (aubergine), diced small
- ½ cup passata or finely chopped ripe tomatoes
- 1 small onion, finely chopped.. 2 garlic cloves, minced
- 4–5 cups warm vegetable stock
- ¼ cup dry white wine (optional; replace with extra stock if preferred)
- #Seasoning & Finish;
- 3 tbsp extra virgin olive oil,, ½ tsp dried oregano or thyme
- Salt and black pepper to taste,, Fresh parsley or basil for garnish
- 1 tbsp nutritional yeast (optional, for cheesy richness)
👩🍳 Instructions
- 1
Prep eggplant: Heat half the oil in a wide pan. Fry diced eggplant over medium heat until golden and soft all over. Remove and set aside.
- 2
Sauté base: Add remaining oil, fry onion gently until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant — do not burn.
- 3
Toast rice: Add the rice and stir for 1–2 minutes until grains turn slightly translucent and glossy. Pour in wine (if using) and let it evaporate completely.
- 4
Cook slowly: Add a ladle of warm stock and stir constantly until absorbed. Repeat this process, adding stock one ladle at a time, for about 18–20 minutes until rice is creamy but still firm to the bite.
- 5
Combine: Stir in the cooked eggplant, tomato passata, herbs, salt, and pepper. Cook for the final 2–3 minutes to blend all flavours.
- 6
Serve: Remove from heat, stir in nutritional yeast if using, garnish generously with fresh herbs, and serve hot.