7 de febrero de 2026

Indulge in the Ultimate Comfort Food: Eggplant Risotto with MAMBO

Eggplant Risotto with MAMBO Recipe

Indulge in the Ultimate Comfort Food: Eggplant Risotto with MAMBO

There’s nothing quite like a warm and comforting bowl of risotto on a chilly evening. This Eggplant Risotto with MAMBO takes the classic Italian dish to a whole new level with the addition of savory eggplant and a touch of MAMBO for an extra kick of flavor. It’s the perfect dish to cozy up with on a cozy night in.

Ingredients:

1 large eggplant, diced

1 cup Arborio rice

4 cups vegetable broth

1 onion, diced

3 cloves of garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup MAMBO

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Preparation:

1. Roast the Eggplant:

Preheat your oven to 400°F (200°C). Place the diced eggplant on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until the eggplant is tender and slightly browned. Set aside.

Temperature: 400°F (200°C)
Time: 20-25 minutes

2. Sauté the Onion and Garlic:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.

Time: 5-7 minutes

3. Cook the Rice:

Add the Arborio rice to the skillet with the onion and garlic, and stir to coat the rice in the oil. Cook for 1-2 minutes, until the rice is slightly toasted.

4. Add the MAMBO:

Pour in the MAMBO and stir to combine with the rice. Let the MAMBO cook down until most of the liquid has evaporated.

5. Start Adding the Broth:

Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.