Vegetable risotto | Women's Weekly Food
Savor a creamy North Italian vegetable risotto cooked in broth for a delicious, easy dinner. Perfect for vegetarians!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 eggplant (230g), chopped finely
- coarse cooking salt
- 2 teaspoons 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 grams mushrooms, sliced thinly
- 1/4 cup (20g) coarsely grated parmesan cheese
- 1 tablespoon fresh oregano
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