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  • Home / Recipes / Vegetable Risotto (Vegan)
    Vegetable Risotto (Vegan)
    • Vegetable Risotto

      Vegetable Risotto


      • 750 g Tsakonian eggplants (long)
      • 750 g Ripe tomatoes
      • 250 g Candied rice
      • 150 g Olive oil ARTION OLIVE OIL
      • 50 g Red wine
      • 2 Medium onions
      • 5 cloves garlic
      • . Bunch of parsley
      • Some mint leaves
      • Salt Pepper



      1. Cut our ingredients, the onion into chunks, the tomatoes into cubes and the eggplants into thick slices, finely chop the parsley and garlic.
      2. We take a pot, pour the oil and wither the onion. Add the tomato and wait for it to boil. Add the eggplants, parsley and garlic and two glasses of water. Add the salt, pepper and wine. Try the eggplants with a fork and if they are nailed, add the rice. Mix with a spatula with gentle movements. The rice is ready soon. Remove from the heat and let it simmer for 10 minutes.
      3. We need to be careful in the amount of water so that we do not become soup so we can gradually add the water.

      Serve with a serving of Feta.

      Bon appetit!

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