Eggplant & Zucchini Risotto

This veggie packed risotto recipe replaces rice with Barilla Chickpea Orzo pasta.

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Ingredients 5 Servings


  • 1 box of Barilla® Chickpea Orzo pasta
  • 3 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, chopped
  • 1 large eggplant, peeled and diced [6 cups]
  • 3½ cups veggie broth
  • 1 zucchini, diced ½ inch
  • 1 tablespoon Italian parsley, chopped
  • 2 tablespoons butter
  • ½ cup Parmigiano-Reggiano cheese, grated
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  • Bring a large pot of water to a boil, cook pasta for 8 minutes.

  • Meanwhile in a sauce pot sauté garlic with 2 tablespoons olive oil for two minutes, until translucent. Stir in eggplant, sauté for several minutes, then add veggie broth and simmer until eggplant is cooked through, about five minutes. Let cool down and carefully process in the blender until smooth.

  • In a skillet sauté zucchini with 1 tablespoon olive oil for 1 minute, stir in eggplant mixture, bring to a boil.

  • Drain pasta and add to the veggies, cook for three minutes over high heat, until sauce is creamy and perfectly coating orzo.

  • Turn off heat and let rest three minutes. Stir in parsley, cheese, and butter before serving.

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