STEP 1: To a large skillet, add olive oil and finely chopped onion. Fry the onion on medium heat for 3 minutes, then add garlic.

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STEP 2: Turn the heat down, add the risotto rice, and stir it for 2 minutes until it becomes translucent.

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STEP 3: add two ladlefuls of vegetable broth and the tomato puree, and stir well. Season with herbs.

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STEP 4: Add 2 ladlefuls of vegetable broth, tomato puree, and diced eggplant to the pan.

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STEP 5: Cook the eggplant risotto on simmer until al dente (15 to 20 minutes), stirring almost continuously

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STEP 6: Add 2 ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.

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STEP 7: When the rice is al dente, add basil leaves, parmesan cheese, and butter

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STEP 8: Risotto should be very creamy but not too thick or too runny.

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A perfect appetizer, and side dish!

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VARIATION: no eggplant, easy tomato risotto

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EGGPLANT RISOTTO

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You can make this risotto dish in just over 30 minutes and serve it for a delicious and comforting family dinner.

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