Arbëreshë Eggplant and Tomato Risotto (Risotto me Patëllxhanë dhe Domate)

Risotto me Patëllxhanë dhe Domate, or Arbëreshë Eggplant and Tomato Risotto, is a traditional dish from the Arbëreshë cuisine, known for its rich flavors and comforting textures.

Arbëreshë Eggplant and Tomato Risotto (Risotto me Patëllxhanë dhe Domate)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 eggplant, diced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 2 tomatoes, diced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the diced eggplant to the pot and cook until it begins to soften.
  3. Stir in the Arborio rice and cook for a couple of minutes until it becomes translucent.
  4. Pour in the white wine and stir until it is absorbed by the rice.
  5. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. Once the rice is creamy and al dente, stir in the diced tomatoes and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Remove the pot from the heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Grater

Serving suggestions

Serve the Arbëreshë Eggplant and Tomato Risotto with a side of fresh salad and a glass of white wine for a complete meal.

Tips & tricks

For a creamier texture, stir in a knob of butter at the end of cooking.

Cost

$15