Risotto with Harissa Aubergine
By OcadoLife
Published on 14 August 2024
This speedy veggie Risotto with Harissa Aubergine from cookbook author Grace Mortimer will be on the table in just 25 mins and uses only a handful of ingredients. It’s a deliciously creamy, smoky combo that’s perfect for feeding the family on a busy weeknight. Dive in!Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 1 aubergine, halved and sliced into strips
- 2 tbsp harissa paste
- 3 shallots, finely sliced
- 1 knob butter
- 450g arborio rice
- 1 litre vegetable stock, hot
- 2 tbsp sunflower oil
Method
Step 1
Put the aubergine in a bowl with the harissa paste; mix to coat and set aside.Step 2
Put the shallots into a large saucepan with the butter over a medium heat. Cook until just starting to catch, then tip in the rice and stir gently for 2 mins until toasted.Step 3
Add the hot stock, one ladle at a time, waiting until each ladle is absorbed before adding the next, until the rice is cooked.Step 4
Meanwhile, put the aubergine strips into a very hot pan with the oil; fry until soft and golden. Spoon the risotto into bowls and serve topped with the aubergine. Quickly cool any leftover risotto and store chilled in an airtight container to enjoy the next day (reheat to piping hot). The aubergine will keep chilled for 48 hours.