Brown Rice Risotto A deliciously healthy risotto made with brown rice This recipe is from FoodFood TV channel By Sanjeev Kapoor 02 Dec 2014 in Recipes Course New Update Main Ingredients Basmati Rice, Eggplant Cuisine Fusion Course Rice Prep Time 1.30-2 hour Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Brown Rice Risotto 1 1/2 cups Basmati Rice soaked for 2 hours and drained 1 medium Eggplant 2-3 tablespoons Olive oil 1 tablespoon Garlic finely chopped 1 medium Onion finely chopped to taste Salt 3 1/2 - 4 cups Vegetable stock to taste Crushed black peppercorns 2 Red chillies fresh 1 medium Tomato finely chopped 50 grams Processed cheese for garnishing Fresh parsley sprig Method Heat olive oil in a non-stick pan, add garlic and sauté till lightly browned. Cut eggplant in medium-sized cubes. Add onion to the pan and sauté further for a minute. Add brown rice and mix well. Add eggplant cubes and salt and mix well. Add 1 cup vegetable stock and crushed peppercorns and mix well. Finely chop red chillies and add, cover and cook for 5-7 minutes. Add remaining vegetable stock and mix. Add tomato and mix well. Cover and cook till the moisture is absorbed. Remove the lid, grate cheese into the pan and mix well. Cover and cook on medium heat till the rice is fully done. Transfer the risotto onto a serving plate, garnish with parsley sprig and serve hot. Nutrition Info Calories 1075 Carbohydrates 25.75 Protein 42.25 Fat 60.7 Other Fiber 18.3 #Crushed black peppercorns #Garlic #Olive oil #Onion #Red chillies #Salt #Tomato #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article