Eggplant and tomato risotto

From The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day

Cookbook

Author(s): Martha Rose Shulman

Page 157

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

1 year ago

★ ★ ★ ★ ★ 5/5

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Very good risotto. I had eggplant already cooked, and roasted tomatoes, so this was fairly straightforward. I did use chicken stock so mine is not vegetarian. I also ran out of basil so mine had dill on it. Will def repeat this.

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