Aubergine (Eggplant) Risotto with winter squash or pumpkin

Nov 3, 2024 | 0 comments

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This is recipe I made when looking to use the vegetables in the vegetable box one week. I had a couple of aubergines and a huge lovely firm winter squash and used one aubergine and a wedge of pumpkin. This recipe, for 2-3, uses an aubergine / eggplant and a wedge of winter squash. The size of the aubergine / eggplant, or amount of squash / pumpkin is not vital. Use what you have.

What do I need to make Aubergine (Eggplant) Risotto

vegetarian risotto in a shallow blue bowl with a whole aubergine and half a pumpkin nearby.

For 2-3 servings

  • an aubergine, size doesn’t matter
  • a wedge of pumpkin, peeled and cubed, any type
  • a chopped onion
  • 15g butter
  • a tblsp or two of olive oil
  • 80g arborio rice
  • 100ml dry white wine or 30ml white wine vinegar
  • stock if you want to use it, personally, I don’t find it necessary and not using a bought stock cube means no added UPF
  • Parmesan, and a bit extra to serve

 

How to make winter squash risotto with aubergine / eggplant

toasting the risotto rice.

  • Start by melting butter in a pan and add olive oil and chopped onion. Sauté until transparent.
  • Add rice and stir around until that too is translucent to give a lovely toasty flavour.
  • Add the aubergine chopped into 1cm cubes, and the pumpkin, peeled and also chopped into 1cm cubes
  • Add a little white wine vinegar or half a glass of dry white wine and allow to evaporate.
  • Boil the kettle and add a ladleful of hot water. I’ve found that there is no need to use a stock cube and I prefer not to as I am cutting out as many UPF’s as I can. Chicken stock would be lovely, but you don’t NEED to use it if you don’t have it
  • Stir every minute or so until the water is more or less absorbed. The stirring helps to release the starch from the rice and give it that lovely creamy texture of a good risotto.
  • Keep adding the hot water and stirring until the rice is cooked. You can tell when it is ready by tasting a little, or break a grain in half. There should be no chalky centre, but don’t overcook either
  • Risotto needs to be very moist, not dry like a rice accompaniment. So leave enough moisture in there.
  • Season with a tsp of salt
  • Stir in half the cheese.
  • Serve immediately with the remaining cheese over the top

 

Ingredients for this vegetarian risotto recipe

winter squash risotto in close up.

Arborio rice – I always use arborio rice for risotti, I think it makes a nicer creamier dish. I’ve found that ordinary long grain rice just doesn’t do the job.

White wine vinegar – Rissoti usually use about half a glass of (usually) white wine. This is delicious. I’ve found that I can achieve much the same flavour profile by using white wine vinegar and of course, it is much cheaper.

Last updated on May 22, 2024 at 4:52 pm - Image source: Amazon Affiliate Program. All statements without guarantee.

There is much to discuss about white wine vinegar which I won’t go into here. Things like the acidity, white vinegar versus white wine vinegar, shelf life and method of production. I have contented myself with getting a large 5 litre container of a general white wine vinegar which I use for cleaning as well as many little cooking jobs like this one.

If you would like to make the dish vegetarian, check the Parmesan as it often isn’t suitable, have a look at Grana Padano as that might be alright. Check the label. If you can’t find any, use a mature cheddar.

What changes can I make to risotti?

Use any vegetables you like, substituting roughly the same quantity in total, it doesn’t have to be exact. Choose a selection of whatever you have, examples are below

  • diced carrot, parsnip, swede or turnip
  • a lump of frozen spinach, finely shredded red, white or green cabbage, or I’ve tried half a radicchio that I received in a vegetable box recently, that was delicious and the cooking reduced the bitterness right down
  • a fresh tomato or so, or half a tin of chopped tomatoes
  • finely sliced fennel, kohl rabi or celeriac
  • peas are great for fibre and we all need more of that!
  • a bag of frozen mixed vegetables would work very well and would be super easy

There are three types of risotto rice – arborio is the cheapest and most easily available. Carnoroli and vialone are considered the best, and are the most expensive, but they aren’t commonly found in many shops. You could use any of the risotto rices on a small budget as you only need about 40g a portion.  Please do use a risotto rice, other rices just don’t make a good risotto

Other Risotti you might like

Chicken and Vegetable Risotto (no wine) – Stretch A Chicken (2)

 

Barley, Mushroom & Spinach Risotto

 

vegetarian risotto in a shallow blue bowl with a whole aubergine and half a pumpkin nearby.

Aubergine (Eggplant) and Pumpkin Risotto

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
Italian
Gluten Free
Gluten Free by Eucalyp from the Noun Project
Gluten Free
,
No Nuts by Llisole from the Noun Project
Nut Free
Servings: 2 or 3 servings
Cost per portion £1.01 per serving (for 3)
Calories: 580kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help

Ingredients

Vegetables

  • 1 aubergine size doesn't matter
  • 150 g pumpkin a wedge of pumpkin or winter squash, peeled and cubed, any type
  • 150 g onion chopped

Topping

  • 50 g parmesan

Instructions

  • Melt the butter in a pan and add the chopped onion. Sauté until transparent.
    15 g butter, 150 g onion, 2 tblsp olive oil
  • Add the rice and stir around until that too is translucent. This gives the rice a nice toasty flavour.
    80 g rice
  • Add the white wine vinegar or wine and allow to evaporate.
    30 ml white wine vinegar, 100 ml white wine
  • Add the chopped aubergine and pumpkin
    1 aubergine, 150 g pumpkin
  • Meanwhile, boil the kettle. Now add a ladleful of hot water. Stir every minute or so until the water is more or less absorbed. The stirring helps to release the starch from the rice and give it that lovely creamy texture, and keeping it hot helps to stop the rice cooling down too much each time you add a ladleful
    ½ litre hot water
  • Keep adding the hot water and stirring until the rice is almost cooked.
    Risotto needs to be very moist, not dry like a rice accompaniment. So
    leave enough moisture in there.
  • Stir in half the cheese. Serve immediately with the remaining cheese sprinkled over the top
    50 g parmesan

Notes

What changes can I make to risotti?

Use any vegetables you like, substituting roughly the same quantity in total, it doesn't have to be exact. Choose a selection of whatever you have, examples are below
  • diced carrot, parsnip, swede or turnip
  • a lump of frozen spinach, finely shredded red, white or green cabbage, or I've tried half a radicchio that I received in a vegetable box recently, that was delicious and the cooking reduced the bitterness right down
  • a fresh tomato or so, or half a tin of chopped tomatoes
  • finely sliced fennel, kohl rabi or celeriac
  • peas are great for fibre and we all need more of that!
  • a bag of frozen mixed vegetables would work very well and would be super easy
There are three types of risotto rice - arborio, the cheapest and most easily available, carnoroli and vialone are considered the best, and are the most expensive, but they aren't commonly found in many shops. You could use any of the risotto rices on a small budget as you only need about 40g a portion.  Please do use a risotto rice, other rices just don't make a good risotto
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Nutrition

Nutrition Facts
Aubergine (Eggplant) and Pumpkin Risotto
Amount per Serving
Calories
580
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
33
mg
11
%
Sodium
 
463
mg
20
%
Potassium
 
1002
mg
29
%
Carbohydrates
 
59
g
20
%
Fiber
 
9
g
38
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
6822
IU
136
%
Vitamin C
 
17
mg
21
%
Calcium
 
368
mg
37
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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