Eggplant & Vegetable Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Eggplant Portion: 2 medium eggplant2 medium zucchini1 medium red pepper1 medium onion3 cloves garlic2 medium Red Ripe Tomatoes1 tbsp olive oil2 plums, chopped1 tablespoon each balsamic and sherry vinegars2 tsp brown sugarSalt & Pepper to TasteFor the Risotto: 1 tbsp olive oil6-7 cups boiling water1 cube bouillon of your choice. 1 cup Arborio/Risotto RiceFor seasoning: SaltPepperA little curry powder. 1/2 cup parmesan cheese
Chop the eggplant, zucchini, tomatoes, red peppers, onions, garlic. If desired, salt the eggplant and set aside in a collander, then rinse and dry after letting rest, but if using good quality, fresh eggplant, this step is not necessary. It will add to prep time.
Boil the water and dissolve the bouillon cube. Turn heat off when it reaches a full boil.
Chop the plums into small pieces and put in a small bowl. Add in the balsamic and sherry vinegars and the brown sugar. Mix together and set aside.
Heat 1 tablespoon olive oil in a large saucepan. Add in the onions and garlic, and cook until translucent. Add in the peppers and zucchini, then the eggplant, and lastly the tomatoes. Cook until softened, then add in the plum. You should simmer this until it's reasonably soft, but cook the risotto at the same time.
For the risotto, heat the olive oil in a large pan. Add in the rice, stirring to coat it in the olive oil. Stir for two minutes or until you hear the rice begin to make a cracking sound. Then add 1 cup or 1 ladel of the broth/water. Stir until it's dissolved, then add another cup.
Continue adding liquid in this manner until the rice is cooked. Taste after 18 minutes, but if you like the rice softer, it can take up to 25. If you run out of broth, heat more water, and use that instead.
When the rice is cooked, remove from the heat and stir in the warm vegetable mixture. Season with salt, pepper, and whatever other spices you desire (I like a little curry). Allow to rest for a couple of minutes. Add and stir in parmesan cheese. Garnish with parsley if desired, and serve.
Makes 4 main course servings, or 6-8 side dish servings. Nutritional information is for 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
Boil the water and dissolve the bouillon cube. Turn heat off when it reaches a full boil.
Chop the plums into small pieces and put in a small bowl. Add in the balsamic and sherry vinegars and the brown sugar. Mix together and set aside.
Heat 1 tablespoon olive oil in a large saucepan. Add in the onions and garlic, and cook until translucent. Add in the peppers and zucchini, then the eggplant, and lastly the tomatoes. Cook until softened, then add in the plum. You should simmer this until it's reasonably soft, but cook the risotto at the same time.
For the risotto, heat the olive oil in a large pan. Add in the rice, stirring to coat it in the olive oil. Stir for two minutes or until you hear the rice begin to make a cracking sound. Then add 1 cup or 1 ladel of the broth/water. Stir until it's dissolved, then add another cup.
Continue adding liquid in this manner until the rice is cooked. Taste after 18 minutes, but if you like the rice softer, it can take up to 25. If you run out of broth, heat more water, and use that instead.
When the rice is cooked, remove from the heat and stir in the warm vegetable mixture. Season with salt, pepper, and whatever other spices you desire (I like a little curry). Allow to rest for a couple of minutes. Add and stir in parmesan cheese. Garnish with parsley if desired, and serve.
Makes 4 main course servings, or 6-8 side dish servings. Nutritional information is for 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
Nutritional Info Amount Per Serving
- Calories: 213.8
- Total Fat: 6.3 g
- Cholesterol: 5.0 mg
- Sodium: 261.6 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 5.7 g
- Protein: 8.1 g
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