Lemon and eggplant risotto is an irresistible combination of creamy, velvety rice with tender, roasted eggplant and a bright lemony kick. This dish feels comforting yet vibrant—a perfect balance of hearty and refreshing flavors. Whether you're looking for an elegant dinner idea or a simple one-pot meal, this risotto will transport your taste buds to sunny Mediterranean shores.
Lemon and Eggplant Risotto
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine Italian
For the Risotto
- 1 medium eggplant diced into ½-inch cubes
- 2 tbsp olive oil for roasting
- 1 tbsp olive oil for the risotto
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups vegetable stock warmed
- 1 lemon zested and juiced
- ½ cup grated Parmesan cheese plus more for garnish
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Roast the Eggplant
Preheat your oven to 425°F (220°C). Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and tender.
Sauté the Aromatics
In a large skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
Toast the Rice
Add the Arborio rice to the pot and stir for 2-3 minutes, letting it absorb the oil and toast slightly. Don’t let the rice brown.
Deglaze with Wine
Pour in the white wine, stirring until it's mostly absorbed by the rice.
Cook the Risotto
Add the warm vegetable stock - begin by pouring in one ladleful at a time. Pour in a ladle of stock and stir until all the liquid is absorbed. Then, pour in another ladle of stock and repeat the process. Continue this until the rice is creamy and cooked al dente, about 20 minutes.
Add Lemon and Eggplant
Stir in the roasted eggplant, lemon zest, and lemon juice. Mix well to distribute the flavors.
Finish with Butter and Cheese
Stir in the Parmesan cheese and butter for a rich, creamy finish. Season with salt and pepper to taste.
Garnish and Serve
Serve the risotto immediately, garnished with fresh parsley, additional Parmesan cheese, and a sprinkle of lemon zest if desired.
Pairings
This risotto pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For sides, consider a light arugula salad with a lemon vinaigrette or garlic bread for added texture.
FAQs
1. Can I use a different type of rice?
Arborio rice is traditional for risotto due to its creamy texture, but Carnaroli or Vialone Nano work just as well. Long-grain rice won’t yield the same results.
2. What if I don’t have white wine?
You can substitute white wine with an equal amount of vegetable stock and a splash of apple cider vinegar or lemon juice for acidity.
3. How do I prevent the eggplant from getting mushy?
Make sure to dice the eggplant evenly, roast at a high temperature, and avoid overcrowding the baking sheet to ensure it gets nicely caramelized.
4. Can I make this dish vegan?
Yes! Swap the butter for vegan butter or olive oil, and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
