Eggplant & Zucchini Risotto
Eggplant & Zucchini Risotto
35 minutes total
THIS VEGGIE PACKED RISOTTO RECIPE REPLACES RICE WITH BARILLA CHICKPEA ORZO PASTA.
Ingredients
Serves 5
| 1 | Box of Barilla® Chickpea Orzo pasta |
| 3 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, chopped |
| 1 | Large eggplant, peeled and diced [6 cups] |
| 3½ | Cups veggie broth |
| 1 | Zucchini, diced ½ inch |
| 1 | Tablespoon Italian parsley, chopped |
| 2 | Tablespoons butter |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, cook pasta for 8 minutes.
Step 2
Meanwhile in a sauce pot sauté garlic with 2 tablespoons olive oil for two minutes, until translucent. Stir in eggplant, sauté for several minutes, then add veggie broth and simmer until eggplant is cooked through, about five minutes. Let cool down and carefully process in the blender until smooth.
Step 3
In a skillet sauté zucchini with 1 tablespoon olive oil for 1 minute, stir in eggplant mixture, bring to a boil.
Step 4
Drain pasta and add to the veggies, cook for three minutes over high heat, until sauce is creamy and perfectly coating orzo.
Step 5
Turn off heat and let rest three minutes. Stir in parsley, cheese, and butter before serving.
Chickpea Orzo Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rice shaped pasta made from chickpeas and chickpeas only, for a good source of plant protein without additives like xanthan gum. Reimagine salads, soups, bowls and more without hesitation. Looking for cooking ideas? Check out creative ways to get inspired.
- Shape Orzo
- Cook time 9–11 mins
- Pack size 10 oz.
- Range Chickpea and Red Lentil Pasta