Risotto on aubergines and tomatoes

Name: Risotto on aubergines and tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-2 Aubergines (about 500 g); 7-10 Tbsp salt, white pepper; 1 Onion; 3-4 Tbsp Oil; 250 g Risotto Rice; 100 ml dry white wine; 2 TEASPOONS Vegetable broth (instant); 1-2 (approx. 300 g) Courgette; 4 medium-sized tomatoes; 100 g Blue cheese or Parmesan cheese; 7-10 Tbsp Rucola or parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-2 Aubergines (about 500 g)
7-10 Tbsp salt, white pepper
1 Onion
3-4 Tbsp Oil
250 g Risotto Rice
100 ml dry white wine
2 TEASPOONS Vegetable broth (instant)
1-2 (approx. 300 g) Courgette
4 medium-sized tomatoes
100 g Blue cheese or Parmesan cheese
7-10 Tbsp Rucola or parsley

Directions

1
Clean, wash and thinly slice the aubergines. Salt them lightly and let them steep for about 10 minutes
2
Peel and chop the onion. Heat 1 tablespoon of oil. Sauté onion and rice until translucent. Deglaze with 1/2 l water and the wine. Bring to the boil, stir in stock. Cover and let it swell for about 25 minutes
3
Clean, wash and chop the zucchini and 3 tomatoes. After about 15 minutes add to the rice. Heat 2-3 tablespoons of oil. Dab aubergines dry and fry in hot oil on each side for about 4 minutes. Take out
4
Wash and slice 1 tomato. Heat briefly in frying fat. Melt cheese in risotto. Put tomato and eggplant slices on a plate and arrange risotto on top. Garnish with rocket salad if desired.