Makes 4 to 6 portions
Preparation Time 15 minutes
Cooking Time 20 to 25 minutes

• 2 medium brinjals
• 45ml olive oil

Risotto

• 750ml chicken stock
• 30ml tomato paste
• 250ml red wine
• 45ml olive oil
• 15ml butter
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 300g arborio rice
• 80ml fresh basil, torn
• 175g parmesan cheese, grated
• freshly ground black pepper
• oven-roasted Roma tomatoes, halved
• fresh rocket leaves

1 Slice the brinjal, brush with olive oil and roast in a griddle pan until golden brown and cooked. Set aside and keep warm.
2 Heat the chicken stock, tomato paste and red wine in a pot. Heat the olive oil and butter in another pot, then add the onion and sauté until soft and glossy. Add the garlic and stir-fry for another minute. Stir in the rice until it’s completely coated in oil.
3 Now add a cup of stock and stir through until it’s completely absorbed. Repeat the process until all the stock has been added and the risotto is creamy and cooked. Remove the risotto from the heat and stir in the basil, Parmesan and freshly ground black pepper to taste.
4 To Serve Place a few brinjal slices on each plate and top with a spoonful of risotto, finishing with a roasted tomato or two and some fresh rocket.

Text and image: Home magazine