Dinner

Eggplant and Vegetable Risotto is for Dinner.

Eggplant and Vegetable Risotto takes 15 minutes to prepare.

Eggplant and Vegetable Risotto takes 30 minutes to cook.

Eggplant and Vegetable Risotto makes 8 servings.

The ingredients for Eggplant and Vegetable Risotto are:

For the Eggplant Portion:
2 medium eggplant
2 medium zucchini
1 medium red pepper
1 medium onion
3 cloves garlic
2 medium Red Ripe Tomatoes
1 tbsp olive oil
2 plums, chopped
1 tablespoon each balsamic and sherry vinegars
2 tsp brown sugar
Salt & Pepper to Taste

For the Risotto:
1 tbsp olive oil
6-7 cups boiling water
1 cube bouillon of your choice.
1 cup Arborio/Risotto Rice

For seasoning:
Salt
Pepper
A little curry powder.
1/2 cup parmesan cheese

Here is how you make Eggplant and Vegetable Risotto:

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: 8Recipe submitted by SparkPeople user GRADXY.

The nutritional information for Eggplant and Vegetable Risotto is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Eggplant and Vegetable Risotto is Vegetarian