ITALIAN VEGETABLE RISOTTO

YOU WILL NEED

• 500g ( 11b ) long-grain rice

• 1 small eggplant

• 2 teaspoons salt

• 1 onion 1 zucchini

• ½ red pepper

• ½ green pepper

• 60g ( 20z ) butter

• 30g ( 10z ) butter, extra

• 125g ( 40z ) mushrooms

• 2 tablespoons oil

• 1 liter ( 4 cups ) hot water

• 2 chicken stock cubes

• 1 cup green peas

• salt,

•  pepper

• ½ cup grated parmesan cheese

 ITALIAN VEGETABLE RISOTTO  RECIPE:

Cut eggplant into 1cm ( in ) slices, sprinkle with the salt, and leave to stand for 1 hour. Peel and chop onion; slice zucchini thinly; chop peppers. Melt butter in a pan, add sliced mushrooms, and cook over high heat for 2 minutes; remove from pan. Rinse the eggplant under running water, pat dry, and chop it into fine dice.

Heat extra butter and oil in a saucepan, add onion and rice, and stir over moderate heat for 2 minutes.

Add water and crumbled stock cubes to the pan, bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add mushrooms, zucchini, eggplant, peppers, and peas, and mix well. 

Continue cooking until all stock is absorbed and rice and vegetables tender. Season with salt and pepper, add cheese, and stir through lightly. Press rice into a lightly oiled bowl, and invert over the plate.

 Serves 6 to 8

Also Read: ITALIAN RISOTTO MILANESE