Roasted Eggplant & Portobello Risotto

There is a really good produce place close to our home. They call themselves the Everyday Farmer’s Market.

We went in there earlier this week to stock-up on our favorite veggies. Last night I made risotto with everything that was leftover from our shopping spree.

Roasted Eggplant & Portobello Risotto

Last night’s risotto is similar to the others I’ve made except this time I used 2 eggplants and 1 huge portobello mushroom.

Roasted Eggplant & Portobello Risotto

Preheat your oven to 400F, slice the eggplant and portobello, and set them aside until it’s time to roast them.

Roasted Eggplant & Portobello Risotto

Chop the fennel into thin slices.

Roasted Eggplant & Portobello Risotto

And the fronds — we will use them later.

Roasted Eggplant & Portobello Risotto

Slice the leek and soak the slices in a cup of water to remove the dirt that gets trapped in-between the layers.

Roasted Eggplant & Portobello Risotto

I love this Thai Coconut Curry chicken stock for risotto, it adds a wonderful layer of flavor.

Roasted Eggplant & Portobello Risotto

Substitute vegetable stock if you want to make this a vegetarian meal.

Warm the stock over low heat so that it is warm when you add it to the risotto.

Roasted Eggplant & Portobello Risotto

Sauté the fennel over medium heat in about 2 tablespoons of butter.

Roasted Eggplant & Portobello Risotto

After they start to get soft, add the leeks — just the leeks, not the water they were soaking in.

Roasted Eggplant & Portobello Risotto

When the fennel and leeks are soft and beautifully sautéed, add a cup of Arborio Rice.

Roasted Eggplant & Portobello Risotto

And combine.

Roasted Eggplant & Portobello Risotto

You want the rice to get toasted as well as coated with the butter, leek, and fennel flavors.

Next, pour a glass of dry white wine.

Roasted Eggplant & Portobello Risotto

Take a sip and then add the rest of it to the pan.

(Of course you should also pour another one to drink.)

Whisk until the rice soaks up all of the wine.

Now is a good time to start roasting the eggplant and mushrooms. Drizzle them with olive oil and toss them into a 400F oven for about 20 minutes.

Roasted Eggplant & Portobello Risotto

Salt halfway through the cooking process.

Back to risotto.

Add the warm stock to the risotto one cup at a time. Continue to whisk and add another cup of stock when the previous cup has been soaked up by the rice.

Roasted Eggplant & Portobello Risotto

This takes a little patience but it is so worth it.

Once all of the stock is added –one cup at a time-, you’ll be left with a creamy risotto. But not creamy enough.

So, add 2-3 dollops of mascarpone.

Roasted Eggplant & Portobello Risotto

It’s okay. You’re cooking with a ton of vegetables. Add another dollop if you want to!

Next add the fennel fronds.

Roasted Eggplant & Portobello Risotto

Combine everything together, taste, and toss in some salt and pepper, if needed.

Roasted Eggplant & Portobello Risotto

The eggplant and mushrooms should be beautifully roasted by now.

Roasted Eggplant & Portobello Risotto

Throw them into the risotto.

Roasted Eggplant & Portobello Risotto

Gently mix everything together.

Roasted Eggplant & Portobello Risotto

And serve!

Roasted Eggplant & Portobello Risotto

You know I am a big-time carnivore, but this was an extremely satisfying meal.

Roasted Eggplant & Portobello Risotto

Of course it would also be the perfect side dish with beef, chicken, or any seafood.

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