Vegan Eggplant and Tomato Risotto

Time: 30 min Servings: 4

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Ingredients:

• 1 1/2 cups Arborio rice

• 1 medium-sized eggplant, diced

• 2 medium-sized tomatoes, diced

• 4 cups vegetable broth

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• Fresh basil leaves, chopped

• Salt and pepper to taste

• Vegan Parmesan or nutritional yeast (optional)

Instructions:

1. In a large, deep pan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

2. Add Arborio rice to the pan. Stir to coat the rice with the onion and garlic mixture. Toast the rice for 1-2 minutes until the edges become slightly translucent.

3. If desired, you can deglaze the pan with a splash of white wine. Stir until the wine is mostly absorbed.

4. Stir in diced eggplant and tomatoes. Cook for 2-3 minutes until the vegetables start to soften.

5. Begin adding the warm vegetable broth to the rice one ladle at a time. Allow the liquid to be absorbed before adding the next ladle. Stir frequently.

6. Continue adding broth and stirring until the rice is creamy and cooked to al dente texture. This process usually takes about 18-20 minutes.

7. Season the risotto with salt and pepper to taste. Adjust the seasoning as needed.

8. Stir in the chopped fresh basil leaves during the last few minutes of cooking.

9. If desired, sprinkle vegan Parmesan or nutritional yeast over the risotto and stir to combine.

10. Serve the Vegan Eggplant and Tomato Risotto hot, garnished with additional fresh basil leaves and a drizzle of olive oil if desired.

*Disclaimer - this recipe was created by AI