Roasted Eggplant Risotto

Roasted Eggplant Risotto

Serves 2 people for $3.26

This is a very easy and inexpensive recipie! It requires hardly any ingredients and hardly any skill. It's very good for you, it's vegan, and it's delicious!!! If you are not vegan, you can stir 1/2 cup of grated parmesean cheese into the risotto just before serving. Also, I posted a picture of the vegetable bullion cubes I buy. You can get a box of 6 cubes for $1.00-much cheaper than canned or boxed vegetable broth!

Ingredients:

• 1 cup arborio rice-$.74 (I used regular rice this time because I was out of arborio)
• 8 cups water
• 2 cubes vegetable boullion-$.33
• 1 large eggplant- $1.49
• 1 medium onion- $.70
• 1 clove garlic
• Olive Oil
• Salt & Pepper

Method:

1. In large sauce pan dissolve 2 vegetable bullion cubes in 8 cups water. Keep on low heat.

2. Cube eggplant, toss in olive oil, about 1 1/2 tsp salt, and pepper to taste.

3. Roast in 375 degree oven for 30-45 minutes or untill golden brown and half the size.

4. Finely dice onion. Add 1 tablespoon olive oil to skillet, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. Add one clove finely chopped garlic.

5. When the rice has taken on a pale, golden color, pour in 1 cup of the warm vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Rice should have a creamy texture.

6. Top with roasted eggplant.