Vegetable Risotto Recipe
Ingredients
| 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 | |
| 1/2 cup (125 ml) fresh or frozen peas | ||
| Onion | 1 Large | |
| Olive oil | 2 Tablespoon | |
| Rice | 2 Cup(16 tbs), uncooked | |
| Chicken broth | 2 Cup(16 tbs) | |
| Hot water | 1 3/4 Cup(16 tbs) | |
| Black pepper | 1/8 Teaspoon | |
| Parmesan cheese | 2/3 Cup(16 tbs), grated | |
Directions
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.
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.
Chef
