This risotto is flavoured with the vegetables that we associate with the Meditteranean region. It is totally delicious and makes a great mid week meat-free meal.
1smallaubergine( Eggplant) about 250g (9oz) cut into cubes
175gcourgette( zucchini) cut into cubes
1red pepperseeded and diced
400garborio rice
150mldry white wine
1½lhot vegetable stock
75gcherry tomatoeshalved
125gmozzarella cheesecut into cubes
salt and freshly ground black pepper
Parmesan cheese (optional) to sprinkle
Instructions
Melt 25g (1oz) butter with 2tbsp oil in a large pan and sauté the onion for about 5 minutes until softened.
Stir in 1 small cubed aubergine, 175g (6oz) cubed courgette and 1 diced red pepper and continue to sauté over a low heat until the vegetables are just tender about 5 –10 minutes.
Add 400g (14oz) rice to the pan and cook stirring for a minute or two and then stir in 150ml (¼pt) white wine. Stir until the wine has been absorbed.
Now add 1½ l(2½pt) hot stock a ladleful at a time. Cook over a low heat stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.
Once the rice is tender, remove from the heat. Stir in 75g (3oz) cherry tomatoes and 125g (4oz) diced mozzarella cheese. Taste and season with salt and pepper as required.
Served sprinkled with Parmesan cheese before serving.
Video
Notes
To cook in the pressure cooker follow the above method adding 1 litre stock all in one go. Then bring the cooker up to high pressure and cook for 7 minutes. Release pressure quickly. Stir in the mozzarella cheese and allow to stand for 5 minutes.