Risotto with Ratatouille Vegetables

Ingredients

• 0.5 eggplant
• Salt
• 1 clove garlic
• 1 Shallot
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 30 g parmesan (1 piece)
• 2 Tomatoes
• 2 tbsp olive oil
• 200 g risotto rice
• 150 ml dry white wine
• 700 ml vegetable broth
• Pepper

Instructions

1. 1.

   Wash, trim and cube the eggplant halves, sprinkle with salt and let stand for 10 minutes.

2. 2.

   Meanwhile peel and finely chop the garlic and shallot. Wash, trim and dice the bell peppers into 1 cm cubes. Grate 20 g of parmesan, shave the rest.

3. 3.

   Boil the tomatoes briefly, cool, peel, quarter, seed and cube them. Pat the eggplant cubes dry with paper towels.

4. 4.

   Heat 1 tbsp oil in a pot. Sauté the shallot and garlic over medium heat until translucent. Add the rice, stir for 2 minutes and deglaze with wine.

5. 5.

   Add some broth and cook while stirring until absorbed. Repeat adding broth as needed, continuing until the rice is cooked and all broth is used.

6. 6.

   During the last 10 minutes of cooking, heat remaining oil in another pan. Sauté the bell pepper cubes over medium heat for 2 minutes. Add the eggplant and tomato cubes, season with salt and simmer while stirring for about 5 minutes.

7. 7.

   Fold the vegetables and grated parmesan into the risotto, season with pepper, divide onto four plates and garnish with parmesan shavings.