Mushroom & Eggplant Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups chicken broth, divided1/2 cup white wine1 eggplant3 tablespoons olive oil, divided3 cups white mushrooms, thinly sliced2 shallots, diced1 1/2 cups Arborio ricesea salt to tastefreshly ground black pepper to taste4 tablespoons butter1/3 cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in
the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their
liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add
rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale,
golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add
1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth
1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al
dente, about 15 to 20 minutes.
4. Cube eggplant and heat in microwave for 5 minutes
5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, eggplant and
parmesan. Season with salt and pepper to taste.
Serving Size: 6 - 1c servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIFFANYAGUILA.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in
the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their
liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add
rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale,
golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add
1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth
1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al
dente, about 15 to 20 minutes.
4. Cube eggplant and heat in microwave for 5 minutes
5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, eggplant and
parmesan. Season with salt and pepper to taste.
Serving Size: 6 - 1c servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIFFANYAGUILA.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 14.7 g
- Cholesterol: 9.3 mg
- Sodium: 1,128.7 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.6 g
- Protein: 7.5 g
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