Zucchini, Tomato, and Eggplant Risotto

I enjoy a good risotto. Arborio rice brings such a great richness to the table. I don't even mind all of the stirring involved. I think of it as a bonus arm workout for the day!

We tried a new version of risotto. This one doesn't have any white wine involved, only stock. And you add in the vegetables at the beginning. We went with zucchini, tomatoes, and eggplant since we are overwhelmed with them at the moment:)

The risotto turned out nice and creamy. The veggies added a wonderful flavor and the fresh basil was the perfect finishing touch. This dish is perfect for fall, grab a plate or bowl and ease your way into the comfort zone!

Zucchini, Tomato, and Eggplant Risotto
Adapted from “The Complete Italian Vegetarian Cookbook” by Jack Bishop

Ingredients

6 cups of vegetable or chicken stock
3 T olive oil
1 medium onion, diced
1 medium zucchini, chopped
1 medium eggplant, chopped
2 cloves of garlic, minced
Salt
Pepper
4 medium plum tomatoes, peeled, cored, seeded, and chopped
1 ½ cups Arborio rice
½ cup Parmigano-Reggiano cheese, freshly grated
3 tablespoons minced fresh basil leaves

1. Bring the stock to a simmer in a medium saucepan. Keep it warm on low heat.
2. Heat the oil in a heavy-bottomed medium pot. Add the onion and sauté until tender, about five minutes. Add the zucchini and eggplant, cook until tender. Stir in the garlic, salt, and pepper to taste. Cook for 1-2 minutes and stir in the tomatoes.
3. Using a wooden spoon, stir in the rice and cook for 1 minute. Add ½ cup of the stock , stirring frequently, until the rice absorbs the liquid. Continue adding more stock in ½ cup increments, stirring, until the rice is creamy and soft but still al dente, about 25 minutes.
4. Remove from the pot and heat. Stir in the cheese and basil. Adjust the seasonings if you wish. Serve warm.