Vegan Eggplant Risotto (Risotto con le Melanzane)

🛒 Ingredients

• #Main Ingredients;
• 300 g Arborio or Carnaroli rice (risotto rice)
• 1 medium eggplant (aubergine), diced into small cubes
• 1 small onion, finely chopped.. 2 garlic cloves, minced
• 2 ripe tomatoes, chopped or 150 g tomato passata
• 800–900 ml warm vegetable stock
• 100 ml dry white wine (optional; replace with extra stock if preferred)
• 4–5 tbsp extra virgin olive oil.. 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil, chopped, for garnish
• Optional: 1 tbsp nutritional yeast or vegan hard cheese for extra depth

👩‍🍳 Instructions

1. 1

   Cook eggplant: Heat 3 tbsp oil in a wide pan. Fry diced eggplant over medium heat until golden and tender all over. Remove and set aside.

2. 2

   Sauté base: In the same pan, add remaining oil. Cook onion gently for 5 minutes until soft, then add garlic and cook for 1 minute more.

3. 3

   Toast rice: Add the rice and stir constantly for 2 minutes until the grains turn translucent and glistening. Pour in wine (if using) and stir until fully absorbed.

4. 4

   Simmer: Add tomato and oregano. Begin adding warm stock one ladle at a time, stirring constantly — only add more stock when the previous amount has almost been absorbed. Continue for about 18–20 minutes until the rice is tender but still has a slight bite.

5. 5

   Finish: Stir back in the cooked eggplant. Turn off heat, cover, and let rest for 2 minutes. Season well with salt and pepper, sprinkle with herbs and nutritional yeast if using. Serve warm immediately.