Summary

Ingredients

• 2 shallot (s)
• olive oil
• 150 g risotto rice (Arborio short rain rice)
• 150 ml red wine
• 600 ml vegetable stock, hot
• 3 tomato (s), dried
• 1 tablespoon butter or truffle butter
• 25 g parmesan cheese
• 1 small eggplant (s)
• 0.5 ½ bell pepper (s), red
• 1 clove garlic
• thyme
• salt and pepper

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Instructions

1. Finely chop the shallots, cut the sun-dried tomatoes and peppers into strips. Dice the aubergine, finely dice the garlic and grate the parmesan.
2. Sweat the shallots and the risotto rice in the olive oil, deglaze with the red wine and let it boil down. Pour in some hot vegetable stock and continue stirring until all of the stock has been absorbed by the rice. Only then pour in more broth in small portions. When about half of the liquid is used up, add the sun-dried tomatoes. Pour in the broth and stir until the rice is cooked through (this takes about 20 minutes).
3. In addition, fry the aubergine pieces and the pepper strips in a pan in olive oil until the aubergine is soft. Add the garlic towards the end and season with a little thyme, pepper and salt.
4. Finally, pull the grated Parmesan and butter under the risotto and arrange the aubergine vegetables on top. Garnish with a sprig of thyme and serve immediately.
5. The stated quantities are designed for one main course.