Eggplant and Cherry Tomato Risotto

Name: Eggplant and Cherry Tomato Risotto
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2
Ingredients: Carnaroli rice 0.9 cup; Parmigiano Reggiano PDO cheese grated 0.1 cup; Butter 1 ½ tbsp; Basil to taste; Vegetable broth to taste; Eggplant medium 1; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Cherry tomatoes 1 cup; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Goat 1.8 oz; Milk 1.7 tbsp

it br es fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

So here's the thing, eggplant and cherry tomato risotto is like taking a classic Sicilian dish and giving it a really fresh spin with rice instead of pasta. Folks in Sicily have always loved Pasta alla Norma—it's that famous combo of eggplant, tomato sauce, and salty cheese—but this mix lands in the world of Italian risotto. It's super, super colorful! You've got chunks of soft tender eggplant, bursts of sweet roasted cherry tomatoes, and a creamy rice base that just soaks up all that flavor. And the goat cheese? It brings this rich, slightly salty kick, balancing out those tangy tomatoes and the earthy, kinda bitter notes of eggplant. Even the eggplant skin—yeah, you heard right—gets roasted until it’s crispy and sprinkled on top for some crunch. Seriously good.

In Sicily, they're all about getting the most out of simple ingredients, and this eggplant and cherry tomato risotto really shows how well that works. It's lively! Compared to a plain creamy risotto with just cheese, this dish feels way more exciting. And it's because of the Mediterranean touches—think basil garnish and a drizzle of good olive oil. For sure, it totally stands out from other easy risotto recipes or a typical vegetarian risotto because it’s got that punch from roasted eggplant and fresh cherry tomatoes. The goat cheese gives you a moist and almost luxurious feel without being heavy. And you know what? Some folks say this is the kind of homemade risotto that tastes like comfort food with a little Sicilian attitude—really, really comforting.

Thing is, the mix of colors on the plate, from the deep purple eggplant to the bright red tomatoes, always looks inviting. Folks in Italy sometimes debate over the best risotto, but this one, inspired by the south, always brings out smiles—especially with that last bit of golden roasted skin on top. Nothing boring here! Just a dish that's fun, a little different, and full of good flavor. And if you’re hunting for something that's both hearty and refreshing, this risotto is sure to become a favorite in your kitchen. Pretty simple.

INGREDIENTS

Carnaroli rice 0.9 cup (180 g)

Parmigiano Reggiano PDO cheese 0.1 cup (30 g) - grated

Butter 1 ½ tbsp (20 g)

Basil to taste

Vegetable broth to taste

For the Eggplant Cream: Eggplant 1 - medium; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

For the Cherry Tomato Sauce: Cherry tomatoes 1 cup (150 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

For the Goat Cheese Cream: Goat 1.8 oz (50 g); Milk 1.7 tbsp (25 g)

Preparation

How to prepare Eggplant and Cherry Tomato Risotto

On a baking sheet lined with parchment paper, place an eggplant and the cherry tomatoes 1, add the garlic 2 and the basil 3.

Season with oil 4, adjust for salt 5 and pepper 6. Bake in a fan oven preheated to 356°F for 20 minutes.

Remove the garlic 7, take the tomatoes and blend them 8 until you get a smooth and homogeneous sauce 9. Put the eggplant back in the oven and let it bake under the same conditions for another 10 minutes or until it becomes soft.

Once cooked, separate the skin from the pulp 10. Coarsely chop the pulp 11, then season it with oil 12.

Add salt 13 and pepper 14. Blend 15 until you get a smooth and homogeneous cream.

Retrieve the eggplant skin 16 and place it on a baking sheet lined with parchment paper 17. Dry it in a static oven at 338°F for about 10 minutes, it should become crispy 18.

In a bowl, put the goat cheese and add the milk 19, mix with a hand whisk 20 until you get a fairly fluid cream 21. If it turns out too thick, you can add more milk.

Toast the carnaroli rice dry with salt 22, then add the vegetable broth 23 and cook 34.

When there are a few minutes left to finish cooking, add the eggplant cream 25. Turn off the heat and stir in butter 26 and grated parmesan 27.

Plate and dress with the tomato cream 28 and the goat cheese cream 29. Finish with crumbled eggplant skin and a few basil leaves 30. The eggplant and cherry tomato risotto is ready to be served.

Storage

It is advisable to consume the eggplant and cherry tomato risotto immediately. You can prepare the various creams in advance and store them in the fridge in closed containers for one day.

Tip

For an even more pronounced taste, you can use goat's milk. To add a note of complexity to the dish, you can add a pinch of paprika or curry to the eggplant cream. If you love spiciness, you can add a fresh chili pepper to the eggplant cream.

For the translation of some texts, artificial intelligence tools may have been used.