Categories: dinner, italian

Ingredients

• 6 cups of vegetable or chicken stock
• 3 T olive oil
• 1 medium onion, diced
• 1 medium zucchini, chopped
• 1 medium eggplant, chopped
• 2 cloves of garlic, minced
• Salt
• Pepper
• 4 medium plum tomatoes, peeled, cored, seeded, and chopped
• 1 1/2 cups Arborio rice
• 1/2 cup Parmigano-Reggiano cheese, freshly grated
• 3 tablespoons minced fresh basil leaves

Directions

1. Bring the stock to a simmer in a medium saucepan. Keep it warm on low heat.

2. Heat the oil in a heavy-bottomed medium pot. Add the onion and sauté until tender, about five minutes. Add the zucchini and eggplant, cook until tender. Stir in the garlic, salt, and pepper to taste. Cook for 1-2 minutes and stir in the tomatoes.

3. Using a wooden spoon, stir in the rice and cook for 1 minute. Add ½ cup of the stock , stirring frequently, until the rice absorbs the liquid. Continue adding more stock in ½ cup increments, stirring, until the rice is creamy and soft but still al dente, about 25 minutes.

4. Remove from the pot and heat. Stir in the cheese and basil. Adjust the seasonings if you wish. Serve warm.

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