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Baked Mushroom Risotto W/ Sautéed Eggplant

882 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
362
FAT
11%
CHOL
0%
SOD
37%

Comments

This recipe was not very good. Lacks complexity in flavor and has no punch. Very bland.
Anu Brown   •  15 Jun   •  Report
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Ingredients for 4 servings

¼ cup dried mixed or shitake mushrooms

1 cup warm water

1½ cups Arborio rice

2 cups vegetable stock

1 large eggplant

2 tbs sunflower oil

3 garlic cloves, diced

1 red chilli, diced

1 tbs rice wine vinegar

1 tsp dark soy sauce

pinch of white pepper

4 shallots, finely sliced

250 g (9 oz) cherry tomatoes

¼ cup flat leaf parsley, roughly chopped

toasted sesame seeds (optional)

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