Eggplant Risotto Cups Recipe

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ByJi-hyun

Eggplant risotto cups are a delightful and elegant way to serve risotto. This recipe combines the creamy texture of risotto with the rich, slightly smoky flavor of roasted eggplant. Perfect for a dinner party or a special family meal, these risotto cups are sure to impress.

Eggplant Risotto Cups Ingredients

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How to Make Eggplant Risotto Cups

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell. Be careful not to puncture the skin. Dice the scooped-out flesh and set aside.
  3. Brush the eggplant shells with olive oil and season with salt and pepper. Place them on a baking sheet, cut side up, and roast in the preheated oven for 20-25 minutes, or until they are tender but still hold their shape.
  4. In a medium saucepan, heat the broth and keep it warm over low heat.
  5. In a large, heavy-bottomed pot or skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are translucent, about 3-4 minutes.
  6. Add the Arborio rice to the pot and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
  7. If using, pour in the white wine and cook, stirring constantly, until the wine has evaporated.
  8. Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through but still al dente, about 18-20 minutes.
  9. About halfway through the cooking process, add the diced eggplant flesh to the risotto. When the risotto is finished, stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
  10. Once the eggplant shells are roasted and the risotto is ready, spoon the risotto into the eggplant shells, filling them generously.
  11. Place the filled eggplant cups back into the oven and bake for an additional 10-15 minutes until the tops are slightly golden and the filling is heated through.
  12. Remove from the oven and let them cool slightly. Garnish with chopped fresh parsley and serve warm.

Recipe Tips

  • Look for eggplants that are firm and have smooth, shiny skin. Avoid any with blemishes or soft spots.
  • Keeping the broth warm ensures that the risotto cooks evenly and stays creamy.
  • Stirring frequently helps to release the starches from the rice, creating a creamy texture. However, avoid constant stirring, as this can make the risotto gluey.
  • Taste the risotto as you go and adjust the seasoning accordingly. The cheese adds saltiness, so be mindful of how much salt you add.
  • Feel free to add other ingredients like mushrooms, spinach, or roasted peppers to the risotto for additional flavors and textures.

Final Note

Enjoy your elegant and delicious eggplant risotto cups as a main course or a stunning side dish. Happy cooking!

For more delicious rice recipes, browse through our collection.

Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.