Eggplant & Hatch Light-Green Chile Risotto Stuffed Portobello Mushrooms

Ingredients:
six 'baby' Japanese eggplants or (largish) fairytale eggplants, cutting into coins
six large portobello mushroom caps
five 1/4 cups chicken or vegetable stock
1 loving cup diced Fire Roasted Hatch Green Chiles
1 onion, diced
1 bunch dark-green onion, diced
1 (large) clove garlic
2 cups Arborio rice
3/4 loving cup grated Parmesan
1 1/2 tablespoons olive oil
1 tablespoon butter

ocean salt
freshly soil dark pepper


Directions:
Preheat oven to 350. Brush the eggplant together with mushrooms alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Place on a parchment-lined baking canvass together with bake 10-20 minutes or until softened together with lightly browned. Set aside.

In a saucepan, convey the stock to a simmer. Heat stone oil together with butter inward a large saucepan. Saute the onion, chile pepper together with garlic until the onion is softened. Add the rice together with spices together with sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 loving cup at a time, stirring continuously, together with waiting until the liquid is absorbed earlier each addition. When the risotto is creamy together with the rice is al dente withdraw from estrus together with stir inward the Parmesan, dark-green onions together with eggplant. Scoop on to portobello mushroom caps. Garnish alongside shaved Parmesan if desired.



My thoughts:
I'm nonetheless working my agency through the spoils of my trip to the chile roast together with the Mushroom Festival then hither is around other recipe teaming the ii together. I had originally idea of putting the mushrooms inward the risotto only I'm non ever happy alongside how portobello risotto turns out (too tough, every bit good amount of chunks) then I idea I'd brand eggplant risotto (I also had around lovely eggplants to purpose up) together with "stuff" the mushrooms instead. It ended upwardly beingness non exclusively actually tasty only filling! We commonly swallow risotto every bit a i pot, i course of report repast only alongside the mushrooms added it was similar nosotros were eating a pile of risotto together with a whole steak. Roasting eggplant leaves it alongside a silky texture. Perfect for those who are on the scrap close eggplants. It isn't bitter or spongy at all. Just warm together with toasty tasting. The perfect foil for creamy risotto together with hot pepper.

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