Vegetable risotto | Women's Weekly Food

Ingredients

• 1 eggplant (230g), chopped finely
• coarse cooking salt
• 2 teaspoon olive oil
• 1 brown onion (80g), chopped finely
• 1 clove garlic, crushed
• 3/4 cup (150g) brown rice
• 3/4 cup (180ml) vegetable stock
• 2 zucchini (240g)
• 2 tomatoes (380g), peeled, chopped finely
• 125 gram mushrooms, sliced thinly
• 1/4 cup (20g) coarsely grated parmesan cheese
• 1 tablespoon fresh oregano