Mushroom & Eggplant Risotto

6 cups chicken broth, divided
1/2 cup white wine
1 eggplant
3 tablespoons olive oil, divided
3 cups white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 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.