Tomato Risotto with Aubergine Parm

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Tomato Risotto with Aubergine Parm

Parmigiano is just so unbelievable with anything but even better when made with thick-cut roasted aubergine and served with a shakshuka style blushed tomato risotto.

Ingredients to serve 2

  • 1 x Aubergines - cut along its length into 2-3 slices
  • 100ml x DD Cheese Sauce
  • 40g x Grated Mozzarella
  • 20g x Grated Parmesan
  • ½ sachet x Vegetables Stock
  • ½ x Lemon - zested and juiced
  • ½ x Onion - diced
  • 100g x Arborio Rice
  • 150g x Cherry Tomatoes
  • 85ml x DD Shakshuka Sauce
  • 3-4 Cups x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 x Aubergines - cut along its length into 2-3 slices
  • 200ml x DD Cheese Sauce
  • 80g x Grated Mozzarella
  • 40g x Grated Parmesan
  • 1 sachet x Vegetables Stock
  • 1 x Lemon - zested and juiced
  • 1 x Onion - diced
  • 200g x Arborio Rice
  • 300g x Cherry Tomatoes
  • 170ml x DD Shakshuka Sauce
  • 6-8 Cups x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, aubergine, lemon and cherry tomatoes well.

Gino's Tip

Your aiming to cut your aubergine into slightly thicker slices, so that it withstands the roast and can take on the sauce and gratinating.

Step 1 - Aubergine Parmigian

Rub your aubergine slices with olive oil, salt and pepper. Lay onto an oven tray and pop into the oven to roast for 10-15 minutes until lightly browned and tender. Now top with your DailyDish Cheese Sauce, sprinkle over your grated mozzarella and grated parmesan and pop back into the oven for 4-5 minutes until your sauce is hot and your cheese has gratinated. Once done sprinkle over a bit of your lemon zest and a squeeze of lemon juice.

Step 2 - Spiced Roasted Tomato Risotto

Scatter your cherry tomatoes onto an oven tray, drizzle with olive oil and season with salt and pepper. Pop into the oven for 6-8 minutes until blistered and soft. While your tomatoes are in the oven, heat a large casserole pan over med-high heat, add a glug of olive oil and fry your diced onion for 3-4 minutes until soft. Now add your butter, arborio rice and cook until the rice looks translucent. Proceed to add a ½ cup water, your vegetable stock and DailyDish Shakshuka Sauce. Reduce your heat to a simmer and continue cooking while stirring regularly, until all the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness, continue the process by adding more water. Season to taste with salt and pepper.

To Serve

Divide your spiced tomato risotto amongst your servings, top with your aubergine parmigian and your blistered cherry tomatoes.