Tomato, Eggplant & Ricotta Risotto Recipe | Clove
Become a more confident cook with our easy-to-follow Tomato, Eggplant & Ricotta Risotto recipe. Discover a smarter way to cook with Clove.
Ingredients
- 2 tbsp butter
- Salt
- 1 eggplant, diced
- 1 shallot, finely diced
- 160 g carnaroli rice
- 300 g tomato passata
- 500 ml vegetable stock
- 1⁄2 cup dry white wine
- ricotta, for serving
- basil leaves, finely chopped, plus extra for serving
- extra-virgin olive oil, plus extra for drizzling
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