Vegetable risotto

Name: Vegetable risotto
Ingredients: 2000 ml water; 2 teaspoons salt; 1 medium eggplant (300 g); 1 medium zucchini (250 g); 2 medium red onions (300 g); 1 medium carrot (80 g); 250 g white button mushrooms; 1/2 teaspoon ground pepper; 500 g rice

Season - Vegetable risotto by Evelina M. - Recipia

Vegetable risotto brings together rice cooked separately and diced vegetables sautéed until they stop releasing water. Rinsing the rice under cold water helps keep the grains separate, while the eggplant and mushrooms bring a softer texture to the mix. I cut the eggplant into cubes about two centimeters across, so you can feel them among the grains. Prep: 20 minutes. Cook: 35 minutes. Rest: not applicable. Total time: 55 minutes. Serves: 6. About 355 kcal and 9 g protein per serving.

Ingredients

2000 ml water
2 teaspoons salt
1 medium eggplant (300 g)
1 medium zucchini (250 g)
2 medium red onions (300 g)
1 medium carrot (80 g)
250 g white button mushrooms
1/2 teaspoon ground pepper
500 g rice

Preparation

1. Bring 2000 ml water to a boil with 1 teaspoon salt. 2. Peel the eggplant, zucchini, onions and carrot, then dice them. Clean the mushrooms and slice them; sauté all the vegetables in a hot pan for 15 minutes, until the water they release has evaporated. Add 1 teaspoon salt and 1/2 teaspoon pepper. 3. When the water is boiling, add the rice and cook it for 20 minutes, until the grains are tender but still hold their shape. Drain it in a sieve and rinse with cold water. 4. Mix the rice with the vegetables and serve.

Notes

Keep it in a covered container in the fridge for up to 3 days; once cold, the rice clumps a little and separates with a fork. You can serve it as a side with fish on days when fish is allowed during the fast. Brown mushrooms can replace white button mushrooms, using the same amount, 250 g, for a more pronounced flavor. The dish remains suitable for fasting and gluten-free as long as you don't add anything else. A very large eggplant may have lots of seeds; choose a firm one and cut away any soft spots. Fresh mushrooms release varying amounts of water, and the liquid evaporates more slowly in a narrow pan. Long-grain rice stays more separate than round-grain rice, which makes the mix stickier. Rinsing is the step I tend to rush a little; it cools the grains all over, then drain them well.