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NO FUSS RISOTTO

By

Rate this recipe 4/5 (23 Votes)

Ingredients

  • 3 tbs. Margarine
  • 2 ¼ C. Mushrooms sliced
  • ½ C. Carrots diced
  • ½ C. Onions diced
  • 1 ½ C. Arborio rice
  • 1 ½ cube Vegetable bouillon cube
  • 2 ½ C. Water hot
  • 1 C. White wine
  • 2 ½ tbs. Parsley
  • 3 tbs. Parmesan cheese grated

Details

Servings 3
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Over MED, melt margarine in a COVERED pot

Step 2

Add mushrooms, carrots and onions. Cook till tender

Step 3

Add rice and cook 3 minutes

Step 4

Add bouillon, water and wine

Step 5

Cover, simmer 18 minutes or until creamy

Step 6

Stir in parsley and cheese

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

NO FUSS RISOTTO risotto, salmon, and parmesan layers