Aubergine, Peas & Pancetta Risotto

by Francesca
4 Plates
35 min

Here is a light and delicious risotto idea which was approved by the whole family. The kids are not big fans of aubergines but they absolutely loved this risotto! I have to say mashing some aubergines helped. Also thanks to the addition of bacon and peas there was no complaint and they ate the whole plate!

For this recipe I’ve used the stripy purple aubergine in the picture below. Isn’t it just pretty!

The pistachios on top add that yummy crunchy bite which goes so well with the rest!

The most delicious risotto approved by the whole family!

Those stripy aubergines are so pretty!

Aubergine, Peas & Pancetta Risotto
Recipe details
  • 4  Plates
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients for 4 people
  • 250gr risotto rice
  • 70gr cubed pancetta
  • 70gr frozen peas
  • 1 aubergine
  • A few basil leaves 
  • 1/2 onion
  • 1/2 vegetable stock cube
  • some chopped pistachios
  • Parmesan cheese
  • splash of white wine 
  • soy cream (optional

Start by chopping the onion and cut the aubergine in small cubes.
Pan fry the onion together with the pancetta with some extra virgin olive oil for about 5 minutes.
In the same pan add the aubergine cubes and pan fry them with the rest until soft. Keep some on the side for the plating. I decided to mash some of the cooked aubergines so not to hear the kids complaining as they are not big eaters of aubergines.
Add the rice & mix with the rest for a few minutes. Add a splash of white wine and cook all together for an extra 5 minutes or until the wine gets absorbed.
Now add enough water to cover the rice, some salt, 1/2 vegetable stock cube and some chopped basil leaves.
Cover with a lid and stir occasionally. You may need to add more water until the rice is tender.
Towards the end add Parmesan cheese and mix. You can add some vegetable spread too to make it creamier. I often add some soy cream too.
Serve by adding the extra pancetta & aubergine cubes on top, some chopped pistachios, more Parmesan cheese & some fresh basil leaves.
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