Eggplant and Tomato Risotto with Pine Nuts & Basil

Here in the south of France summer is officially pushing spring out the door. It is one of my favorite times of year. Shorts and tee-shirts have replaced their winter counterparts. It is still cool in the mornings and evenings but glorious during the day without being too hot. The welcomed arrival of warm weather is particularly exciting for me this year as I have finally planted my own vegetable garden.  I spent 12 years cooking on yachts, peering out of portholes to the surrounding sea, not a vegetable patch in sight. I had an abundance of fresh produce at my fingertips but they all came delivered to my galley in cardboard crates and with exorbitant price tags. I longed for the day when I could just pick a tomato from my own garden. The time has come.

This morning I was admiring my eggplant (aubergine) and tomato plants and thinking - it won't be long until I can make my all-time favorite risotto with my very own vegetables! I know many of my friends in the area have started tending to their gardens too so I decided to share this recipe now so that the first ripe eggplants, tomatoes and basil that they harvest can be put to excellent use - in less than 45 minutes. 

Some people are intimidated by the idea of preparing risotto. Don't be. Practice makes perfect. Aim to make one risotto per week and in a month you'll be a master. It is a wonderful way to eat vegetarian. I can't think of many vegetables that don't go well in a risotto so it is a good way of cramming in some nutrition. So let this recipe serve as a template and get creative! If you are limiting your dairy intake then simply cut back on the cheese and omit the butter. Finish it off with some nice herbs and it is heaven on a plate. 

Eggplant, Tomato and Basil Risotto with Toasted Pine Nuts 

Serves 4

1 medium eggplant, diced

3 Tablespoons (45ml) olive oil

6 ripe plum tomatoes, diced

4 cups vegetable broth or water mixed with vegetable bouillon*

1 large onion, fine dice

2 garlic cloves, minced

1 1/2 cups (320g) risotto rice

1/2 cup white wine

1-2 pats of butter (optional)

1 1/2 cups (155g) grated parmesan

1 large handful toasted pine nuts

1 large handful basil leaves, coarsely chopped 

*This is an estimate. When I make risotto I rarely measure the liquid. I place a pot of seasoned water or broth on the stove to simmer and use what I need, sometimes more, sometimes less

Place the diced eggplant in a colander and sprinkle with salt. Place the colander in the sink or over a bowl and allow the salt to draw the bitter juices out of the eggplant for 10-15 minutes. Rinse to remove salt and pat dry. 

Heat two tablespoons of oil in a medium sauté pan until hot. Add the eggplant and sauté until golden. Add the tomatoes and sauté until they are soft and releasing their juice.

 Heat the stock in a saucepan and bring to a boil. Lower heat and keep the broth on the heat, just barely simmering. 

Meanwhile, in a deep skillet or a wide saucepan, heat the remaining olive oil and sauté the onions until translucent. Add the garlic and sauté another 30 seconds. Add the rice to the pan and stir, coating it in the oil until you start to see it take on more of a translucent color. Deglaze the pan with the white wine and stir until it has been absorbed by the rice.

Start adding the stock to the risotto. I usually do this with a large soup ladle. You want to make sure that you have enough heat under the pan to ensure that the broth maintains a gentle simmer but not so much heat that the broth evaporates before having a chance to be absorbed by the rice. This is the part that will get easier with time. Gradually add more stock as it is being absorbed by the rice, being careful not to let the pan get too dry. Stir throughout but feel free to do other things too! You are not chained to the stove for 20 minutes but you can't go sit and watch television. Start preparing a salad and keep a constant eye on the risotto, stirring frequently and adding stock. When the rice tastes almost done but there is a tiny bit of resistance still in the center of the grain remove the pot from the heat. Add one more 1/2 ladle of stock, a pat or two of butter and the tomato, eggplant mixture and stir to combine. Cover the pan and let sit 3-4 minutes.

Remove the lid. Stir in the cheese, pine nuts and basil and serve.

Voila!