Eggplant and tomato risotto from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 157) by Martha Rose Shulman

  • thyme
  • Arborio rice
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  • EYB Comments

    Can substitute basil for parsley. The recipe suggests using one of this book's recipes for Simple vegetable stock, Garlic stock or Porcini mushroom stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute basil for parsley. The recipe suggests using one of this book's recipes for Simple vegetable stock, Garlic stock or Porcini mushroom stock.

  • eliza on October 12, 2024

    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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