Tomato, Eggplant & Ricotta Risotto Recipe
Become a more confident cook with our easy-to-follow Tomato, Eggplant & Ricotta Risotto recipe. Discover a smarter way to cook with Clove.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clove.kitchen.
Cooking tools:
- Baking sheet
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cup
- Plate
- Spoon
- Kitchen timer
- Stove
- Serving bowl
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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