Eggplant, sun-dried tomato and ricotta risotto

Name: Eggplant, sun-dried tomato and ricotta risotto
Ingredients: 1 litre salt reduced chicken or vegetable stock; 1/4 cup olive oil; 4 baby eggplant, cut into 1cm thick rounds; 1 small brown onion, finely chopped; 2 garlic cloves, crushed; 1 1/2 cups arborio rice; 1/2 cup white wine; 1/2 cup sun-dried tomatoes (no added oil), thinly sliced or ripened fresh tomato sliced; 1/4 cup finely grated parmesan; 2/3 cup fresh ricotta or fetta, crumbled; 1/3 cup finely shredded fresh basil leaves

www.amalocal.com.au

Full Recipe in Details This easy vegetable-filled risotto is big on flavour for those short on time. Serves 4 – 5. INGREDIENTS 1 litre salt reduced chicken or v

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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 www.amalocal.com.au.

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Ingredients

1 litre salt reduced chicken or vegetable stock
1/4 cup olive oil
4 baby eggplant, cut into 1cm thick rounds
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup sun-dried tomatoes (no added oil), thinly sliced or ripened fresh tomato sliced
1/4 cup finely grated parmesan
2/3 cup fresh ricotta or fetta, crumbled
1/3 cup finely shredded fresh basil leaves