Vegetable Risotto Recipe

Name: Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, finely chopped; None None Kosher salt; 2 tsp olive oil; 1 medium onion, finely chopped; 1 clove garlic, crushed; 3/4 cup brown rice; 3/4 cup vegetable stock; 2 medium zucchini, cut lengthwise into thin strips with a vegetable peeler; 2 None tomatoes, peeled and finely chopped; 4 oz mushrooms, thinly sliced; 1/4 cup coarsely grated Parmesan cheese; 1 tbsp chopped fresh oregano leaves

Servings: persons

1 medium eggplant, finely chopped
None None Kosher salt
2 tsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
3/4 cup brown rice
3/4 cup vegetable stock
2 medium zucchini, cut lengthwise into thin strips with a vegetable peeler
2 None tomatoes, peeled and finely chopped
4 oz mushrooms, thinly sliced
1/4 cup coarsely grated Parmesan cheese
1 tbsp chopped fresh oregano leaves

1
Place the eggplant in a colander and sprinkle with salt. Let stand for 30 mins, then rinse well under cold water. Pat dry with paper towels.
2
Heat the oil in a large saucepan on medium-high heat. Cook the onion and garlic, until soft. Add the rice, stock and 1 1/4 cups water and bring to a boil. Reduce the heat to low; simmer, covered, for about 30-35 mins or until the rice is tender and almost all the liquid is absorbed.
3
Stir the eggplant, zucchini, tomato and mushrooms into the rice and cook for about 3 mins or until the vegetables soften. Stir in half of the cheese and oregano. Serve the risotto sprinkled with remaining cheese.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, finely chopped, None None Kosher salt, 2 tsp olive oil, 1 medium onion, finely chopped, and more.

Yes, Vegetable Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Risotto

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