Brown Rice Risotto

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

1. Heat olive oil in a non-stick pan, add garlic and sauté till lightly browned.
2. Cut eggplant in medium-sized cubes.
3. Add onion to the pan and sauté further for a minute. Add brown rice and mix well.
4. Add eggplant cubes and salt and mix well. Add 1 cup vegetable stock and crushed peppercorns and mix well.
5. Finely chop red chillies and add, cover and cook for 5-7 minutes.
6. Add remaining vegetable stock and mix. Add tomato and mix well. Cover and cook till the moisture is absorbed.
7. Remove the lid, grate cheese into the pan and mix well. Cover and cook on medium heat till the rice is fully done.
8. Transfer the risotto onto a serving plate, garnish with parsley sprig and serve hot.

Nutrition Info