Zucchini, Tomato, and Eggplant Risotto

I enjoy a good risotto. Arborio rice brings such a great richness to the table. I don’t even mind all of the stirring involved. I think of it as a bonus arm workout for the day!

We tried a new version of risotto. This one doesn’t have any white wine involved, only stock. And you add in the vegetables at the beginning. We went with zucchini, tomatoes, and eggplant since we are overwhelmed with them at the moment:)

The risotto turned out nice and creamy. The veggies added a wonderful flavor and the fresh basil was the perfect finishing touch. This dish is perfect for fall, grab a plate or bowl and ease your way into the comfort zone!

Zucchini, Tomato, and Eggplant Risotto
Adapted from “The Complete Italian Vegetarian Cookbook” by Jack Bishop

Ingredients

6 cups of vegetable or chicken stock
3 T olive oil
1 medium onion, diced
1 medium zucchini, chopped
1 medium eggplant, chopped
2 cloves of garlic, minced
Salt
Pepper
4 medium plum tomatoes, peeled, cored, seeded, and chopped
1 ½ cups Arborio rice
½ cup Parmigano-Reggiano cheese, freshly grated
3 tablespoons minced fresh basil leaves

  1. Bring the stock to a simmer in a medium saucepan. Keep it warm on low heat.
  2. Heat the oil in a heavy-bottomed medium pot. Add the onion and sauté until tender, about five minutes. Add the zucchini and eggplant, cook until tender. Stir in the garlic, salt, and pepper to taste. Cook for 1-2 minutes and stir in the tomatoes.
  3. Using a wooden spoon, stir in the rice and cook for 1 minute. Add ½ cup of the stock , stirring frequently, until the rice absorbs the liquid. Continue adding more stock in ½ cup increments, stirring, until the rice is creamy and soft but still al dente, about 25 minutes.
  4. Remove from the pot and heat. Stir in the cheese and basil. Adjust the seasonings if you wish. Serve warm.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Nothing is better than Risotto! I seriously love it! My husband and I don’t drink wine, so I always use all stock! So yummy! Yours look especially delicious! Love the vegis you added!

  2. This looks so good. So colorful & satisfying. I just love any kind of rice but it's been too long since I've used arborio. must.change.that.

  3. Please tell me you are not so organized as to have woken up at 5 to post this at 6… AM!!

    You guys have been so busy, I can scarcely keep up the pace! The Galette looks like heaven and I'm digging this Risotto.

    I finally took 2 shakes to look at your DARLING wedding pics. SO great! I can't picture Kevin, my dad, showing up to make 400 tarts for my wedding, the mere idea makes me giggle. Everything was just adorable and chic and I loved them. I so enjoy all things wedding. Your b & w was hot, and I loved all of your cute touches. Congrats newlyweds!

  4. I call risotto my “weekend rice” because it takes sooooo darn long to cook! But its ohhh so delish! and yours looks so wonderful!
    BTW..i am on the MAD hunt for my bluberry crumb cake recipe!!!

  5. I think we are online at the same time and checking each other blogs! I just saw your comment popping up. 🙂 I hate to admit this, but it was only one time I make Risotto!! I love it, but making it myself is another story. That just looks delicious!

  6. So I made risotto once, probably a year ago. My husband said he wasn’t a huge fan because it was just like rice, so I haven’t made it since. Then we are watching something on tv last weekend, and they were making risotto, and my husband claims that he really liked it and wondered why I haven’t made it since!! Boys…

    This risotto looks wonderful – I love all of the veggies!

  7. I love Risotto and adding the liquid and stirring such a satisfying meal. Your Risotto looks so colourful and extremely delicious.

    Rosie x

  8. Interesting prep.

    You can’t imagine how great your timing was in posting this and in my reading it. A group of coworkers and I were watching TV in the lunchroom and decided to watch FN. Robin Miller was on and she made “risotto” with some sauteed mushrooms and leftover regular rice that she just dump some stock into. I almost cried. Thank you for giving me some real risotto to cheer me up.

  9. Ok this does look quite comforting for sure. I also want to say that your plum muffins below are sooooooooooo tasty looking.
    You’ve been baking a lot lately. Good for you. I love when I get in the baking-marathon mode.

  10. Your risotto is absolutely gorgeous. We love making it especially when the weather is chilly. Hubby and I take turns stirring it.

  11. Love the colors of the risotto! I’m making a seafood one later this week though I’ll be a little jealous of all the veggies in yours.

  12. I absolutely love risotto. I sure wish everyone else in my family enjoyed it so I could make it more often. This looks delicious!

  13. I don’t drink wine so I always leave it out of my risotto. Glad to know yours came out well too! Aren’t risottos the best this time of year?

  14. oh yeah, that is a comforting dish. i’ve found that i’m too lazy to make risotto, but yours looks so appetizing, i may be able to conquer it. 🙂

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