Creamy rissoto with chunks of pan fried chicken breast and pan fried eggplant and lots of romano cheese.


  • 2 cups of aborio rice

  • 1 litre of water

  • 1 tablespoon of chicken stock powder

  • half or whole small onion diced finely

  • 2 free range chicken breats (without skin)

  • 1 large eggplant (aubergine)

  • 2-3 cups grated Romano Cheese (if cannot find Romano, parmesan will do)

  • virgin olive oil

  • butter

  • salt & pepper


  • 1.

    Put water into a saucepan mix in the chicken stock powder and bring to the boil.

  • 2.

    Once boiled, turn temperature down to simmer, just to keep it hot.

  • 3.

    Cut your chicken breast & eggplant into medium chunks roughly 1.5cm

  • 4.

    Heat a large non-stick frying pan with a teaspoon of oil

  • 5.

    Place your diced eggplant into the frying pan and sprinkle salt over it

  • 6.

    Toss your eggplant regularly to stop any sticking and to coat in the oil & salt

  • 7.

    Once the eggplant has a light golden colour to it and is soft place it in a bowl

  • 8.

    Place another teaspoon of oil into the pan

  • 9.

    Now place your diced chicken into the frying pan and cook until golden brown

  • 10.

    Place the chicken into a separate bowl and cover to keep warm

  • 11.

    In a large saucepan, turn heat up to medium & coat the bottom of the pan in oil

  • 12.

    Finely dice your onion and place into the large saucepan, stir to coat in oil

  • 13.

    Once onion has turned opaque, pour in your aborio rice, stir to coat evenly

  • 14.

    Stir the rice occasionaly until you see that the rice is also turning opaque

  • 15.

    Then laddle 2 laddles of the chicken stock into the large saucepan and stir

  • 16.

    You need to keep stirring until almost all the liquid has been absorbed

  • 17.

    Then you will need to place 1 laddle of chicken stock into the rice until absorbed again

  • 18.

    After each laddle stir the rissotto constantly, this will make it creamy

  • 19.

    You we see the rice absorb and become soft (taste a bit to see if the rice still has crunch or is soft) you do not want to overcook the rice as it will become really glugy. The rice should still have a slight bite to it.

  • 20.

    Once all the chicken stock has been used and the liquid is almost absorbed, stir through some salt and pepper to taste and then pour in your cooked eggplant and chicken pieces and 2 cups of the grated romano cheese

  • 21.

    Stir the rissoto to combine all the ingredients together

  • 22.

    Before you finish, put in a knob of butter and give the rissotto a good hard stir.

  • 23.

    The butter will add gloss and combined with the cheese will make the rissotto creamy

  • 24.

    Place a large laddle into either a bowl or onto a crisp white dinner plate.

  • 25.

    Serve immediately

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1837kj
  • Fat Total 107g
  • Saturated Fat 36g
  • Protein 120g
  • Carbohydrate 91g
  • Sugar 7g
  • Sodium 2538mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The first time I cooked this, it was a spur of the moment thing and I had NEVER cooked rissotto before. I was very unorganised and the rissotto came out a bit glugy.
All I can say is prepare!! Cut your onion, eggplant and chicken before starting and have your cheese grated. Then all you have to do is throw it in the pan.
Also, TASTE TASTE will not know if your rice is cooked properly unless you taste it, this also helps when adding the cheese, you make like a lot more cheese than you have put in.
Also this dish is great reheated...I actually prefer it the next day when I reheat it with extra grated cheese.

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