Risotto with eggplant and pumpkin – Vegetarian

This risotto is a warm, comforting vegetarian dish full of rich, savory flavors. The creamy risotto is perfectly balanced with the tender roasted eggplant and sweet, earthy pumpkin, creating a delightful harmony of textures and tastes. It’s the perfect dish for cozy evenings, offering both comfort and a touch of seasonal freshness in every bite!

Ingredients: (For 6 servings)

• 1 pumpkin, about 450-500 g
• 1 large eggplant
• 1 few celery stalks
• 1 zucchini
• a few sprigs of fresh thyme
• 2-3 tomatoes
• 2 large onions
• 2 cloves of garlic
• 300 g rice
• olive oil
• 60 g grated cheese (I had gouda, but you can use cottage cheese, cheddar, or any other cheese that melts)
• a little fresh parsley
• mix spices from: a teaspoon of onion powder, a half teaspoon of fennel seeds, a teaspoon of sweet paprika, a half teaspoon of pepper, a half teaspoon of salt, a teaspoon of garlic powder, a teaspoon of grated dried oregano, a teaspoon of grated dried thyme, a teaspoon of grated dried lovage, a teaspoon of grated dried rosemary, a teaspoon of grated dried parsley and a teaspoon of grated dried sage.

Preparation:

In a medium pot, put a little oil and when it is hot, add the washed and rinsed rice. Stir vigorously with a wooden spoon to even out and fry the rice a little. Then add ~400 ml of water and the spice mixture, mix well, and let it boil over medium-high heat for about 5 minutes.

After that, add ~400 ml of water, mix, and let it boil over medium heat for another 10 minutes or until the rice is cooked through but still slightly al dente. When it is ready, turn off the heat and set aside.

While the rice is cooking, peel and cut the vegetables as follows: finely slice the celery stalks, slice the onion, dice the tomatoes, dice the zucchini, peel the pumpkin and cut into cubes, wash the eggplant and cut into cubes, peel the garlic and cut into slices.

In a large pot, add a little oil to cover the bottom. Add the eggplant and celery to the pan and brown them for a few minutes. Then add the onion and garlic. After the onion softens, add the thyme sprigs, pumpkin, zucchini, and eggplant, mix well, add a little water, and let it cook with the lid on until the pumpkin starts to soften (you can easily insert a fork into it). Add a little more water from time to time if needed. When the pumpkin is cooked, add the rice prepared earlier and mix well

Let it cook for about 4-5 minutes, stirring periodically and taking care not to run out of liquid and let it stick together. Season with salt and pepper and turn off the heat. Put half of the cheese in the pot over the cooked rice and mix well.

Serve with the remaining cheese sprinkled on top on a plate and fresh parsley.

If you try the recipe, let me know how you liked it! 😊

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