Tomato, basil and Parmesan risotto

Serve on grilled aubergine slices and garnish with a few rocket leaves.
recipes, vegetarian, rice
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Recipe from: 06 July 2015
Preparation time: 15 min
Cooking time: 20 min


  • 2
    medium brinjals
  • 45
    olive oil
  • 750
    chicken stock
  • 30
    tomato paste
  • 250
    red wine
  • 45
    olive oil
  • 15
  • 1
    red onion, chopped
  • 2
    cloves garlic, crushed
  • 300
    arborio rice
  • 80
    fresh basil, torn
  • 175
    Parmesan cheese, grated
  • freshly ground black pepper
  • oven-roasted Roma tomatoes, halved
  • fresh rocket leaves



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.

Serves 4-6.

Text and image:
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