Side Items

Mushroom and Eggplant Risotto takes 20 minutes to prepare.

Mushroom and Eggplant Risotto takes 30 minutes to cook.

Mushroom and Eggplant Risotto makes 6 servings.

The ingredients for Mushroom and Eggplant Risotto are:

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

Here is how you make Mushroom and Eggplant Risotto:

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 inthe mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and theirliquid, and set aside.3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Addrice, 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. Add1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is aldente, about 15 to 20 minutes.4. Cube eggplant and heat in microwave for 5 minutes5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, eggplant andparmesan. Season with salt and pepper to taste.Serving Size: 6 - 1c servingsNumber of Servings: 6Recipe submitted by SparkPeople user TIFFANYAGUILA.

The nutritional information for Mushroom and Eggplant Risotto is:

• Servings Per Recipe: 6
• 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