Mediterranean Vegetable Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lon rain rice
- salt
- 1 eggplant (s)
- 1 zucchini
- 1 onion (s)
- 1 clove (s) garlic, more if desired
- 2 tablespoon olive oil
- 4 tomato (s)
- basil
- rosemary
- Thyme
- oregano
- 100 g pecorino, rated (alternatively Parmesan)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water to the desired firmness.
- Dice the aubergine and zucchini. Peel the onion and the clove of garlic and finely chop both. Heat the oil in a pan and sauté the vegetables with onions and garlic, stirring occasionally, until they start to soften.
- In the meantime, halve the tomatoes, cut out the stalk and core. Dice the pulp and mix with the cooked rice into the steamed vegetables. Now add the pecorino or parmesan and the herbs, stir and let the cheese melt. Then season with salt and pepper and serve immediately.
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