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Vegetable Risotto

creative.chef's picture
  Eggplant 1⁄2 Pound
  Salt 1 3⁄4 Teaspoon
  Zucchini 1 Small
  Red bell pepper 1 Small
  Green bell pepper 1 Small
  Fresh mushrooms 1⁄4 Pound
  Butter 4 Tablespoon
  Frozen peas 1⁄2 Cup (8 tbs)
  Onion 1 Large
  Olive oil 2 Tablespoon
  Rice 2 Cup (32 tbs), uncooked
  Chicken broth 2 Cup (32 tbs)
  Hot water 1 3⁄4 Cup (28 tbs)
  Black pepper 1⁄8 Teaspoon
  Parmesan cheese 2⁄3 Cup (10.67 tbs), grated

Cut eggplant crosswise into 1/2 inch- (1.5 cm) thick slices.
Sprinkle both sides with 1 tea spoon (5 mL) of the salt.
Let stand in colander in sink for 1 hour to drain.
Thinly slice zucchini.
Core, seed and dice red and green bell peppers.
Trim mushrooms; wipe clean with damp kitchen towel and thinly slice.
Heat 2 tablespoons (30 mL) of the butter in 4-quart (4 L) saucepan over medium-high heat.
Add mushrooms; saute 3 minutes.
Transfer mushrooms to medium bowl.
Rinse and drain eggplant; press dry between paper towels.
Cut eggplant into 1/2 inch (1.5 cm) cubes.
Add eggplant, zucchini, bell peppers and peas to mushrooms in bowl.
Chop onion.
Heat remaining 2 tablespoons (30 mL) butter and the oil in the 4-quart (4 L) saucepan over medium heat.
Add onion; saute until onion is soft, about 5 minutes.
Stir in rice; cook and stir 2 minutes.
Stir broth, 1 3/4 cups (430 mL) hot water, remaining 3/4 tea spoon (4 mL) salt and the black pepper into rice mixture.
Heat over high heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 8 minutes.
Add vegetables; stir well.
Cook uncovered, stirring frequently, until rice is tender and all liquid is absorbed, about 10 minutes longer.
Remove from heat; stir in cheese.
Pack rice mixture into greased 3-quart (3 L) bowl.
Let stand 3 minutes.
Cover bowl with serving plate; invert and lift off bowl.

Recipe Summary

Main Dish
Rice, Vegetable

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Vegetable Risotto Recipe