Eggplant and sausage risotto
Eggplant and sausage risotto

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant and sausage risotto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Save Recipe. (Don't pierce the sausage.) Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon.

Eggplant and sausage risotto is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Eggplant and sausage risotto is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Eggplant and sausage risotto:
  1. Get 400 gr Arborio rice
  2. Take 2 medium eggplants
  3. Get 2 sausages
  4. Prepare 1 onion
  5. Get 1 bunch fresh basil
  6. Take 4 tbsp olive oil
  7. Prepare 1 pinch sugar
  8. Take 180 ml white wine
  9. Prepare salt
  10. Prepare pepper
  11. Make ready 2 tbsp butter
  12. Prepare 100 gr grated parmesan cheese
  13. Take 1-1,2 l chicken broth

Roasted eggplant risotto with the inviting flavors of white wine, capers, fresh basil, and creamy coconut milk. (Not to fear: the other recipe is also coming soon). So here I am putting my money where my mouth is and sharing this lovely vegan risotto with you all. The Best Pork Risotto Recipes on Yummly Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan cheese, and technique.

Steps to make Eggplant and sausage risotto:
  1. 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
  2. Slice the onion
  3. Slice the sausages
  4. Cut the basil leaves. Leave a few for decoration!
  5. Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
  6. 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).
  7. 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)
  8. Remove from the pan and put them with the sausages.
  9. 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.
  10. Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
  11. 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.
  12. Turn off the heat. Add the eggplants and sausages.
  13. Now add the butter and the parmesan cheese and stir until well incorporated.
  14. 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.

For example, in spring, match asparagus and peas in risotto; in summer add, eggplant, fresh tomatoes, and basil to risotto; in fall, match shredded chicken and spinach to. Drizzle with a little olive oil and toss to coat. Roast, stirring once or twice, until tender Transfer the sausage to a bowl, straining off any fat if necessary. Reduce the heat to medium and add a drizzle of olive oil (unless there is some fat in the. Constructed with layers of tender eggplant, spicy homemade sausage, and silky tomato sauce, this casserole tastes best eaten a few days after baking.

So that’s going to wrap this up with this special food eggplant and sausage risotto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!