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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, eggplant and sausage risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant and sausage risotto is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Eggplant and sausage risotto is something which I’ve loved my whole life. They are fine and they look fantastic.
Chicken And Mushroom Risotto No Wine Recipes. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste.
To begin with this recipe, we must prepare a few ingredients. You can cook eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and sausage risotto:
- Prepare 400 gr Arborio rice
- Make ready 2 medium eggplants
- Take 2 sausages
- Get 1 onion
- Take 1 bunch fresh basil
- Make ready 4 tbsp olive oil
- Prepare 1 pinch sugar
- Take 180 ml white wine
- Take salt
- Take pepper
- Get 2 tbsp butter
- Take 100 gr grated parmesan cheese
- Make ready 1-1,2 l chicken broth
So I ended up making a completely different recipe! When you make it just be careful with the salt. My broth was homemade with no salt, so I had to put some extra here. Italian Sausage & Oven Roasted Eggplant Farro Risotto.
Instructions to make Eggplant and sausage risotto:
- Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
- Slice the onion
- Slice the sausages
- Cut the basil leaves. Leave a few for decoration!
- Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
- Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
- Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
- Remove from the pan and put them with the sausages.
- Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
- Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
- You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
- Turn off the heat. Add the eggplants and sausages.
- Now add the butter and the parmesan cheese and stir until well incorporated.
- Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.
When the rice is almost ready, add the eggplant previously cooked. Remove the risotto with eggplant from heat. HEAT a dash of olive oil into the large skillet and sauté the rice for a few minutes. As soon as the rice is glossy, pour in the white wine along with the roasted lemon. POUR the vegetable stock in batches into risotto.
So that’s going to wrap this up for this exceptional food eggplant and sausage risotto recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
