This eggplant, spinach and honey risotto is perfect to surprise our guests, both for its flavor and presentation. This time, we will use the same skin of the eggplant as a bowl in which to serve the risotto. Do not tell me it’s not original!
All the ingredients that we are going to use for the eggplant risotto are cheap and very easy to get at the supermarket. Which makes it easier for us to get a luxury meal for any occasion. In addition, the recipe is quite simple to make.
The contrast of flavors achieved with honey, aubergine, spinach, parmesan cheese and thyme elevate this recipe to a higher category. We have just been eating it and I’m already thinking about repeating this recipe.
Ingredients for eggplant, spinach and honey risotto (serves 6):
- 6 medium eggplants
- 360 g of rice
- 1 liter chicken or vegetable broth
- A handful of fresh spinach
- 1 small white onion and ½ red onion
- Fresh thyme
- 1 cup of white wine
- Parmesan cheese to taste
- Salt and pepper to taste
How to make eggplant, spinach and honey risotto:
First prepare the eggplants. For this, rinse with water and dry it. Place the eggplants on a baking sheet and roast it at 350 F (180ºC) for 30-40 minutes or until soft. The baking time will depend on the size of the aubergines.
While roasting the eggplants, finely chop the white and the red onion. Rinse and dry the spinach and cut into large pieces. Separate the leaves from the stem of the thyme and chop finely. Set aside.
When the eggplants are ready, take them out of the oven and let cool. Remove the top of the skin of the eggplant. Look the photo, we want open it like a boat. With a spoon and very carefully, remove all the pulp, leaving only the thin skin of the eggplant. At this time, paint the inside of the eggplant well with honey.
Put the stock in a saucepan over medium heat, to keep it warm throughout the process.
Now, chop the pulp of the eggplant. Let aside.
Saute the onion with 2 tablespoons of butter, season to taste and add the fresh thyme. When the onion is almost ready add the pulp of the eggplant, a cup of white wine and cook together for a minutes. Season to taste.
On this moment add the rice, stir well and add a cup of broth. Stir continuously until the broth is completely absorbed by the rice. Then, add a little more stock and continue stirring. Repeat the process until the rice is almost cooked. Now, add the spinach and seasone if it’s necessary. Then continue adding broth and stirring until the rice is cooked.
Add 1 tablespoon of butter and parmesan cheese to taste and mix well. Let stand 2 minutes to melt well and mix again.
Now we have the eggplant and spinach risotto ready to serve. With the help of a spoon, fill the aubergine boats with the risotto. The final touch is given by putting a couple of tablespoons of honey above each of the eggplants.
And we have ready the risotto. Remember to serve quickly before it cools.