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Risotto pasta with eggplant and mozzarella cheese


Risotto pasta with eggplant and mozzarella cheese

When it's hot you try to turn on the stove as little as possible. Today I decided to make risotto pasta so I only use one pan where I cook everything.

Ingredients for 2 people:

  • 140 g pasta

  • 160 g mozzarella for pizza

  • 1 eggplant

  • onion

  • tomato sauce

  • oil

  • basil

  • oregano

Chop the onion, dice the eggplant. Dice the mozzarella cheese.

Sauté the onion with a little oil, then add the eggplant.


Risotto pasta with eggplant and mozzarella cheese

Risotto pasta with eggplant and mozzarella cheese gluten free

Stir a little and then add the tomato sauce (to taste) the basil and a little water.

Cook over medium heat with the lid on for about 15 minutes then add the pasta directly to the pan along with a little water.

Let it cook for the cooking time of the chosen pasta (in my opinion better a short pasta) stirring occasionally and adding more water if it gets too dry (little at a time).


Risotto pasta with eggplant and mozzarella cheese gluten free

When cooked, the pasta should be dry. With the heat off, add the mozzarella and, if you like, a sprinkling of oregano. Stir and serve.

I preferred pizza mozzarella, but you can also use the other one, which, however, must be drained otherwise it will release too much liquid. Feta also goes very well with it.


Risotto pasta with eggplant and mozzarella cheese gluten free

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