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Risotto is the perfect grown-up alternative of mac and cheese. It’s still creamy, cheesy, and delicious, just a bit more adult. There are so many delicious ways to make risotto––like this vegan eggplant risotto! Laden with veggies, it pleases eggplant haters and lovers alike. Such a great comfort food! It comes together easily, with minimal clean up, and plenty to serve a crowd (or plenty to hoard to yourself for a week of leftovers). You’ve got to try making this vegan eggplant risotto

Eggplant Ragout With Risotto [Vegan, Gluten-Free]

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Ingredients You Need for Eggplant Ragout With Risotto [Vegan, Gluten-Free]

  • 2 tablespoons vegan butter, divided
  • 1 eggplant, diced
  • 1 cup mushrooms, diced
  • 1 cup summer squash, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1.2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 cup white wine (chenin blanc or pinot grigio work well)
  • 2 tablespoons vegan butter, divided
  • 1/2 onion diced
  • 3/4 cup arborio rice
  • 1/2 cup white wine
  • 3-4 cup vegetable stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup nutritional yeast

How to Prepare Eggplant Ragout With Risotto [Vegan, Gluten-Free]

  1. Heat a skillet over medium heat. Melt 1 T vegan butter, and add diced veggies. Saute until softened, about 5-8 minutes.
  2. Season with salt, pepper, parsley, and oregano, and stir.
  3. Add wine, bringing it to a low boil. Reduce heat and let simmer until wine reduces by half.
  4. While veggies cook, melt 1 T vegan butter in a medium-sized pot over medium heat. Add onion, and let cook for a few minutes until translucent.
  5. Add rice and toast for 3-5 minutes.
  6. Add wine and let cook down. When most of the wine is absorbed, add the vegetable stock 1/2 – 1 c at a time, stirring frequently. Let the rice absorb the liquid before adding the next cup of stock. This should take about 30 minutes, stirring frequently.
  7. Once all stock is used, and rice is creamy and soft, add salt, pepper, and nutritional yeast. Let cook for a few more minutes, until all flavors are melded together. Stir in final tablespoon of vegan butter for extra creaminess.
  8. Once wine is reduced, stir in remaining tablespoon of vegan butter to the eggplant mixture.
  9. Serve the risotto in bowls, topped with the eggplant ragout.
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Nutritional Information

47 g carbs, 12 g fat, 8 g protein, 1190 mg sodium, 7 g sugar

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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