For those of us that are fasting this is a risotto that does without any butter or cheese. Don’t think that flavours are sacrificed, on the contrary the richness from the Venus black rice, the creamy sweetness from the aubergines along with the tanginess of the cherry tomatoes provide a spectacular combination.

Be aware of the variety of the black rice as some need quite a lot of cooking to be ready. The one used is a medium grain Italian of rusty black colour and nutty aroma.

This is what it should look like when ready:

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Black Risotto with Cherry Tomatoes and Aubergines

Course: Main Dish

Cuisine: Mediterranean

Keyword: Food Recipes, Pleasures, Risotto

Ingredients

• 500 grs Black Rice , Venus
• 400 grs fresh Cherry Tomatoes , halved
• 3 medium-large Aubergines/Eggplants , thickly sliced (1 cm) and then diced and seasoned with salt
• 1 medium Yellow Onion , finely diced
• 2 cloves Garlic , smashed
• 1500 ml Vegetable Stock , Bouillon, warm (might need a bit more if the rice doesn’t soften easily.)
• 5 tablespoons EVOO , (Extra Virgin Olive Oil), plus extra for drizzle
• 1 teaspoon Dry Oregano
• 1 teaspoon Sea Salt
• 1 teaspoon freshly ground Black Pepper

Instructions

• Preheat the oven to 210 degrees C, rack in the middle and with air-circulation.
• Put a large saucepan on medium heat and when hot drizzle 3 tablespoons of oil. After a minute add the onion and the garlic and sauté for 4-5 minutes until slightly coloured.
• Add the risotto, toss in the oil and a minute after add the wine. Let the alcohol evaporate, 2-3 minutes, remove the Garlic.
• In the meantime, place in a cooking dish the tomatoes and the aubergines, drizzle the remaining oil, season with salt and pepper and toss. Place in the oven and cook for 20-25 minutes. When ready, keep a handful of tomatoes to be used as topping at the end, sprinkle the oregano on the tomatoes and aubergines, place in a bowl and set aside.
• Back to the saucepan with the rice, add a cup of the stock, simmer and stir. When almost all the stock has been absorbed add another cup and continue the same procedure until the rice is cooked to al-dente. It should take about 60 minutes depending of the rice, towards the end season with a bit salt and pepper to taste, toss and mix the tomatoes and aubergines with the risotto and serve.
• Top the risotto with the remaining tomatoes.