Name: Tomato, basil and Parmesan risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Boil
Ingredients: 2 aubergine medium; 750 ml stock chicken; 30 ml tomato paste; 250 ml wine red; 15 ml butter; 1 red onion chopped; 2 garlic cloves, crushed; 300 g rice arborio; 80 ml fresh basil torn; 175 g parmesan cheese grated; black pepper freshly ground; Roma tomatoes roasted; rocket

Recipe Disclaimer

Tap for method

Ingredients (13)

2	aubergine — medium

RISOTTO:

750 ml	stock — chicken
30 ml	tomato paste
250 ml	wine — red
15 ml	butter
1	red onion — chopped
2	garlic — cloves, crushed
300 g	rice — arborio
80 ml	fresh basil — torn
175 g	parmesan cheese — grated
	black pepper — freshly ground
	Roma tomatoes — roasted
	rocket

Tap for ingredients

Method:

Slice the brinjal, brush with olive oil and roast in a griddle pan until golden brown and cooked. Set aside and keep warm.

Heat the chicken stock, tomato paste and red wine in a pot. Heat the olive oil and butter in another pot, then add the onion and sauté until soft and glossy. Add the garlic and stir-fry for another minute. Stir in the rice until it’s completely coated in oil.
Now add a cup of stock and stir through until it’s completely absorbed. Repeat the process until all the stock has been added and the risotto is creamy and cooked. Remove the risotto from the heat and stir in the basil, Parmesan and freshly ground black pepper to taste.

To serve
Place a few brinjal slices on each plate and top with a spoonful of risotto, finishing with a roasted tomato or two and some fresh rocket.

For a vegetarian option
Use vegetable stock instead of chicken stock.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.