Trying to stay away from meat? Here is a delicious risotto with some of my favorite veggies.
Servings – 4 to 5
- 2 cups arborio rice
- 48 oz vegetable broth
- 1 bulb finely chopped fresh garlic
- 2 tbsp olive oil
- 4 tbsp butter
- 1 bunch sliced spring onions
- 2 baby eggplants
- 2 cups chopped asparagus
- 1 cup of baby bella mushrooms (sliced)
- 1 cup enoki mushrooms
- 1 cup sun-dried tomatoes
- Salt to taste
- 5 oz grated parmesan cheese
- White wine (optional)
- Take the sun-dried tomatoes and soak them in some of the vegetable broth for about 30 to 45 minutes. Use enough broth so that the sun-dried tomatoes are completely covered.
- Chop the asparagus into pieces of about an inch and the eggplant into half-inch cubes and set aside.
- Add the olive oil to a heated pan and add in the chopped garlic.
- Stir fry the garlic for about a minute and then add in the sliced spring onions.
- After about 2 minutes add in the asparagus and the eggplant. Stir fry for about 10 minutes.
- Now add in the mushrooms and butter. Fry for about 2 more minutes.
- Add in the sun-dried tomatoes along with the broth it was soaking in. Mix everything up well. Let it simmer for a couple of minutes. Here is when you can add in about half a cup of wine if you like.
- Add a cup of broth. Grind pepper to your taste. I usually grind enough pepper to cover the surface of the ingredients in the pan.
- Then add in the rice and mix well.
- As the broth starts to soak up, add another cup. Stir well so that it doesn’t stick to the pan. Keep repeating this process until the rice is done.
- You can check the doneness of the rice by biting into a grain. It should be a little firm on the inside and soft on the outside i.e. al dente. If you prefer your rice completely soft let it cook a little longer and it will be completely soft.
- Add salt to taste.
- Once the rice is done to your liking add in the parmesan cheese. Mix well.
Serve it and top it off with parmesan cheese and pepper if you like!
Let me know how your risotto turns out!