Tomato, basil and Parmesan risotto

Prep: 15 mins, Cooking: 20 mins
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By Food24 July 07 2015
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Ingredients (13)

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
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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.

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