MEDITERRANEAN VEGETABLE RISOTTO
Servings
4
PortionsIngredients
- RISOTTO
1/2 cup Olive oil
3 cups Shiitake mushrooms, chopped
2 cups Assorted tomatoes, diced
2 cups Assorted peppers, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onions, diced
2 cups Chickpeas, cooked
2 Tbsp Garlic, minced
3 cups Vegetable stock
2 cups Spinach
4 cups Quick-cooked rice
to taste Salt
to taste Black peppers
CRISPY EGGPLANT2 cups Almond milk
4 ea Eggs
2 cups Flour
1 Tbsp Kosher salt
1 Tbsp Black pepper
3 cups Kikkoman Gluten-Free Panko Style Coating
2 cups Olive oil
2 ea Eggplants, sliced
FOR GARNISH1 cup Parmesan cheese, shredded
1/2 cup Parsley, chopped
Directions
- RISOTTO
- 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.
- Stir in chickpeas, garlic, vegetable stock and spinach and let simmer for 4-5 minutes.
- Fold in rice and season to taste with salt and pepper.
- CRISPY EGGPLANT
- 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.
- Heat olive oil in a large skillet.
- 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.
- Place coated eggplant in the oil and cook about 2 minutes each side or until golden-brown. Repeat with remaining eggplant slices.
- ASSEMBLE
- Place 2 slices of crispy eggplant on serving plate. Spoon portion of rice on top. Garnish with shredded parmesan cheese and chopped parsley.
