Baked Mushroom Risotto W/ Sautéed Eggplant

Name: Baked Mushroom Risotto W/ Sautéed Eggplant
Prep time: 1 min
Cook time: 2 h 15 min
Yield: 4 servings
Ingredients: 1½ cups Arborio rice; 1½ cups Arborio rice; 250 g (9 oz) cherry tomatoes; 1 red chilli, diced; 1 large eggplant; ¼ cup flat leaf parsley, roughly chopped; 3 garlic cloves, diced; pinch of white pepper; 1 Tbs rice wine vinegar; 4 shallots, finely sliced; ¼ cup dried mixed or shitake mushrooms; ¼ cup dried mixed or shitake mushrooms; 1 tsp dark soy sauce; 2 Tbs sunflower oil; 2 cups vegetable stock; 1 cup warm water

Ready: 135 min

Servings: 4 servings

Calories: 676.42

Ingredients

1 1½ cups Arborio rice
2 1½ cups Arborio rice
3 250 g (9 oz) cherry tomatoes
4 1 large eggplant
5 ¼ cup flat leaf parsley, roughly chopped
6 3 garlic cloves, diced
7 ¼ cup dried mixed or shitake mushrooms
8 ¼ cup dried mixed or shitake mushrooms
9 1 red chilli, diced
10 1 Tbs rice wine vinegar
11 4 shallots, finely sliced
12 1 tsp dark soy sauce
13 2 Tbs sunflower oil
14 2 cups vegetable stock
15 1 cup warm water
16 pinch of white pepper

Directions

1
Could not detect instructions

Nutrition per serving

676.42 Calories

136.2g Carbs

13.1g Protein

8.22g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Baked Mushroom Risotto W/ Sautéed Eggplant

Directions

Nutrition per serving

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Allergens