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Herb-Crusted Paneer Risotto
A herb-crusted Italian paneer risotto with eggplant, porcini mushrooms and basil, finished with chili flakes, extra virgin olive oil and balsamic vinegar, served over gnocchi.
Ingredients
Instructions
Cube the paneer and roast it over medium-high heat until golden on most sides, about 4 minutes.
Add the eggplant, porcini mushrooms and basil and cook until softened, about 7 minutes.
Stir in the chili flakes, extra virgin olive oil and a splash of balsamic vinegar.
Cook the gnocchi separately in boiling water until they float, then drain.
Toss the gnocchi through the paneer and vegetable mixture, or serve it alongside.
Let everything rest together for about 15 minutes so the flavors combine.
Taste and adjust the seasoning before serving hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
