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  • Med Vegetable Risotto_960x523

  • Mediterranean Vegetable Risotto

    Ingredients

    Risotto

    4 portions

    • Ingredients
      Amount
    • Olive oil
      1/2 cup
    • Shiitake mushrooms, chopped
      3 cups
    • Assorted tomatoes, diced
      2 cups
    • Assorted peppers, diced
      2 cups
    • Celery, diced
      1/2 cup
    • Carrots, diced
      1/2 cup
    • Onions, diced
      1/2 cup
    • Chickpeas, cooked
      2 cups
    • Garlic, minced
      2 Tbsp.
    • Vegetable stock
      3 cups
    • Spinach
      2 cups
    • Quick-cooked rice
      4 cups
    • Salt
      to taste
    • Black peppers
      to taste

    Crispy Eggplant

    • Ingredients
      Amount
    • Almond milk
      2 cups
    • Eggs
      4 ea.
    • Flour
      2 cups
    • Kosher salt
      1 Tbsp.
    • Black pepper
      1 Tbsp.
    • Kikkoman Gluten-Free Panko Style Coating
      3 cups
    • Olive oil
      2 cups
    • Eggplants, sliced
      2 ea.

    For Garnish

    • Ingredients
      Amount
    • Parmesan cheese, shredded
      1 cup
    • Parsley, chopped
      1/2 cup

    Method

    Risotto

    1. Heat olive oil in a large skillet over medium heat. Add mushrooms, tomatoes, peppers, celery, carrots and onions and cook; stirring frequently for approximately 5-8 minutes.
    2. Stir in chickpeas, garlic, vegetable stock and spinach and let simmer for 4-5 minutes.
    3. Fold in rice and season to taste with salt and pepper.

    Crispy Eggplant

    1. Mix almond milk with eggs and place in 1/2 hotel plan or shallow dish. Mix flour with salt and black pepper and place in 1/2 hotel pan or shallow dish. Place Kikkoman Gluten-Free Panko Style Coating in 1/2 hotel pan or shallow dish.
    2. Heat olive oil in a large skillet.
    3. Dredge one slice of eggplant in flour to coat both sides, dredge in egg mixture, then in Kikkoman Gluten-Free Panko Style Coating to coat thoroughly.
    4. Place coated eggplant in the oil and cook about 2 minutes each side or until golden-brown. Repeat with remaining eggplant slices.

    Assemble

    1. Place 2 slices of crispy eggplant on serving plate. Spoon portion of rice on top. Garnish with shredded parmesan cheese and chopped parsley.