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Oven baked nightshade risotto

Oven Baked Nightshade Risotto

This summery risotto uses nightshades like peppers, eggplant, and tomatoes to create a rich and Provencal inspired flavor base. Don't skip the tomato paste, it really helps to deepen the flavors of the risotto.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Rice, Side Dish
Cuisine French, Italian
Servings 6 servings

Equipment

  • 1 9"13" baking dish - preferably ceramic

Ingredients
  

  • 1 generous cup arborio rice
  • 3 cups hot vegetable stock or water
  • ½ cup dry white wine, like a Chardonnay
  • 1 Chinese eggplant or 1/2 Italian eggplant
  • 1 Spanish onion
  • 1 red bell pepper
  • 4 cloves garlic, peeled
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 sprig fresh thyme
  • 2 tbsp butter
  • ½ cup finely grated parmesan cheese

Instructions
 

  • Preheat the oven to 350F. Place the baking dish inside the oven while it's heating up.
  • Seed and finely chop the eggplant. Place the chopped eggplant in a bowl of cold salted water for 10 minutes to draw out some of the bitterness.
  • While the eggplant is soaking, finely chop the onion and red bell pepper. Set aside.
  • Heat the olive oil in a skillet over medium high heat until shimmering.
  • Drain the eggplant and pat dry. To the skillet, add in the onion, bell pepper, eggplant and garlic.
  • Sautee for 5 minutes or until the onion is soft. Add in the tomato paste and salt and cook for another 1-2 minutes until a deep red.
  • Remove the baking dish from the oven. Working quickly, add the arborio rice , and pepper mixture to the baking dish.
  • Carefully pour in the hot stock and white wine and give the rice a good stir until evenly combined.
  • Lay the sprig of thyme over the rice and cover the dish tightly with heavy duty foil.
  • Place in the oven and bake for 30 minutes.
  • Remove from the oven and carefully remove the foil.
  • Vigorously stir in the butter and cheese until risotto is creamy. Mash up the garlic cloves and stir them into the rice as well.
  • Top with chopped parsley and serve immediately.
Keyword bell pepper, eggplant, nightshade, oven baked, Provencal, risotto
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