Risotto with sausage and aubergines

This is a very easy and tasty first course and an excellent recipe for the summer season, when we have many aubergines to be disposed of!

Difficulty: low

Preparation: 15 minutes

Cooking: 30 minutes

Servings: 2 people


200 g. rice

1 aubergine

q.b. sesame seed oil

200 g. fresh sausage

½ glass white wine

q.b. vegetable broth


Fresh mint

Salt and pepper

3 tbsp tahina


  • Wash the aubergine, remove the ends, and cut it into cubes. If you do not like the bitter taste, put it in a colander with coarse salt to drain it from the vegetation water.
  • Heat a large pan with sesame seed oil, add the aubergine, salt and cook it for 7-8 minutes on a high heat, turning it often.
  • Crumble the sausage and add it to the aubergine. Pour some white wine on it, then add a spoonful of tahina.
  • Once it is ready, add the rice and toast it for a few minutes.
  • Sprinkle with the hot broth, and start cooking your risotto, stirring frequently and pouring more broth as the rice absorbs it.
  • Season with salt and pepper.
  • Turn off the heat and stir in a small knob of butter.
  • Your risotto is ready! Bring it to the table very hot, and, if you like, add a few leaves of fresh mint and a tablespoon of tahina.

Gambuzza – Origini Autentiche

Add comment