Risotto, Eggplant and Tomato

Posted on by recipes

Ingredients:

  • Eggplant (peeled and cubed)
  • Onion, diced (medium)
  • Diced Tomatoes (1 can)
  • Mozzarella (.75 cups)
  • Parmesan (.5 cups)
  • Rice, Brown (2 cups)
  • Olive Oil (4 tbsp.)
  • Garlic, minced (2 tsp.)
  • Vegetable Stock (4 cups)
  • Red Cooking Wine (.5 cups)
  • Crushed Red Pepper (.25 – .5 tsp.)
  • Basil, dried (1 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 sp.)

Directions:

  1. In Instant Pot, saute Onion and add Garlic and Crushed Red Pepper in Olive Oil.
  2. Add Tomatoes and Basil, cook until thickened
  3. Add Rice and Wine, a cook until alcohol smell fades
  4. Add Stock, Salt, Black Pepper, Eggplant.
  5. Cook under pressure for 17 minutes
  6. When pressure comes down, mix in Mozzarella and Parmesan.