Eggplant Ragout with Risotto

standard September 11, 2014 3 responses

As a lifelong mac and cheese lover, I’ve discovered that risotto is the perfect grown-up alternative of that classic comfort food. I don’t think there is anything better than a creamy bowl of risotto. I still remember the very first time I tried it, at a small, family owned Italian restaurant in Chicago. Cheesy, creamy, sprinkled with vegetables, and oh so rich. I very quickly figured out how to make it at home, and I have always found the 30 minutes of constant stirring and standing over the stove to be soothing, part of the whole process of homey comfort that the end result provides.

My absolute favorite way to make risotto will always be my mushroom and leek recipe, but this simple, almost rustic dish is just as comforting. Laden with veggies in the ragout, it makes even this eggplant-averse eater happy.  Both dishes come together at the same time, with minimal clean up, and plenty to serve a crowd. (Or plenty to hoard to yourself for a week of leftovers).


Eggplant Ragout with Risotto

Serves 4.

Print-Friendly Recipe



  • 2 T Earth Balance, divided
  • 1 eggplant, diced
  • 1 c mushrooms, diced
  • 1 c summer squash, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1.2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 1 c white wine (chenin blanc or pinot grigio work well)


  • 2 T Earth Balance, divided
  • 1/2 onion diced
  • 3/4 c arborio rice
  • 1/2 c white wine
  • 3-4 c vegetable stock
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c nutritional yeast


  1. Heat a skillet over medium heat. Melt 1 T Earth Balance, 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 Earth Balance 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 Earth Balance for extra creaminess.
  8. Once wine is reduced, stir in remaining tablespoon of Earth Balance to the eggplant mixture.
  9. Serve the risotto in bowls, topped with the eggplant ragout.


Per serving: 281 kcal, 47 g carbs, 12 g fat, 8 g protein, 1190 mg sodium, 7 g sugar



3 responses

  • A real deal for eggplant lovers! Being a native Austinite, it is fun to see so many Texas Blogs in MoFo! I live in Europe, but am having fun posting this month. Happy MoFo to you!

  • i have one eggplant left from the garden and this might just be the recipe i use it up with! thanks for sharing

  • This eggplant risotto looks absolutely delicious! I love eggplant, and I’ve even topped my pizzas with eggplant before and enjoyed a scrumptious pizza! Thanks for sharing!

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