Vegetable risotto

Name: Vegetable risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Aubergine; 7-10 Tbsp Salt; 1 Onion; 1 package (250 g) Risotto Reis; 4 TABLESPOONS Olive oil; 1 glass (400 ml) Vegetable stock or vegetable broth (instant); 100 ml dry white wine; 7-10 Tbsp Pepper; 4 Tomatoes; 300 g Courgette; 100 g Gorgonzola cheese; 1 Garlic clove; 3 leaves Rocket salad

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Aubergine
7-10 Tbsp Salt
1 Onion
1 package (250 g) Risotto Reis
4 TABLESPOONS Olive oil
1 glass (400 ml) Vegetable stock or vegetable broth (instant)
100 ml dry white wine
7-10 Tbsp Pepper
4 Tomatoes
300 g Courgette
100 g Gorgonzola cheese
1 Garlic clove
3 leaves Rocket salad

Directions

1
Clean, wash and thinly slice the aubergine. Salt the slices lightly and leave them together until the vegetables "cry", they start to soak in water. Peel and finely chop the onion.
2
Fry the onion and rice in two tablespoons of hot olive oil until translucent. Deglaze with vegetable stock, white wine and 1/2 litre water. Season with salt and pepper. Cook for 20 minutes. Dab aubergine slices dry with kitchen paper.
3
Heat the rest of the olive oil in a coated pan and fry the aubergine slices on both sides at low heat. In the meantime, clean and wash two tomatoes and zucchini and cut them into small pieces.
4
Add to the rice for the last 15 minutes. Coarsely chop the cheese, fold into the risotto and melt. Season again. Clean, wash and slice the remaining tomatoes. Peel garlic, press it through a garlic press and add it to the eggplants.
5
Brown while turning. Push the vegetables together a little in the pan and turn the tomato slices briefly in the hot pan. Arrange risotto and vegetables on a preheated plate. Wash the arugula, dab dry, cut into fine strips and sprinkle on top.