Recipe of Super Quick Homemade Eggplant and sausage risotto

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, eggplant and sausage risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Risotto is such a delightful dish. And I am a huge fan. As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. Thank you so much for watching this recipe video!

Eggplant and sausage risotto is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Eggplant and sausage risotto is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant and sausage risotto:

1. Take 400 gr Arborio rice
2. Get 2 medium eggplants
3. Take 2 sausages
4. Get 1 onion
5. Take 1 bunch fresh basil
6. Take 4 tbsp olive oil
7. Take 1 pinch sugar
8. Prepare 180 ml white wine
9. Take salt
10. Take pepper
11. Get 2 tbsp butter
12. Make ready 100 gr grated parmesan cheese
13. Prepare 1-1,2 l chicken broth

Full ingredient & nutrition information of the Italian Sausage & Eggplant Risotto Calories. Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan cheese, and technique. For example, in spring, match asparagus and peas in risotto; in summer add, eggplant, fresh tomatoes, and basil to risotto; in fall, match shredded chicken and spinach to. Risotto used to be a dish that scared and intimidated me, but since I started to learn to make it, I've never stopped experimenting.

Instructions to make Eggplant and sausage risotto:

1. Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
2. Slice the onion
3. Slice the sausages
4. Cut the basil leaves. Leave a few for decoration!
5. Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
6. Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
7. Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
8. Remove from the pan and put them with the sausages.
9. Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
10. Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
11. You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
12. Turn off the heat. Add the eggplants and sausages.
13. Now add the butter and the parmesan cheese and stir until well incorporated.
14. Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.

For example, in spring, match asparagus and peas in risotto; in summer add, eggplant, fresh tomatoes, and basil to risotto; in fall, match shredded chicken and spinach to. Risotto used to be a dish that scared and intimidated me, but since I started to learn to make it, I've never stopped experimenting. Risotto doesn't have to be hard - All it takes are yummy basics like good wine, fresh Parmesan and a little patience!with the basil and additional Parmesan, if desired. Mushroom risotto with Parmesan cheese, mushrooms, and sweet Italian sausage. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon.

So that’s going to wrap this up for this special food eggplant and sausage risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!