Instructions

1. Heat the broth.
   
2. In a large pan, heat the oil over low heat. Sauté the finely chopped shallots until they begin to turn transparent (about 5 minutes).
   
3. Meanwhile, wash and trim the eggplants, cut them into cubes, and add them to the pan with the shallots. Sauté for 10 minutes.
   
4. In a separate pan, toast the rice until the grains become almost transparent.
   
5. Transfer the rice to the pan with the eggplants and shallots. Pour in two ladles of broth, and cook over medium heat, stirring occasionally and adding more broth as needed to prevent the risotto from drying out.
   
6. When the rice is cooked, turn off the heat, stir in the thyme leaves, butter, and cheese until well combined.
   

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For any questions or suggestions, you can write to me on Instagram by following this link: Eggplant risotto.

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Enjoy your meal!