Vegetable Risotto

Rice with Vegetable Middle Eastern recipe

Rice with Eggplant Zucchini and Mushroom


  • 1 small eggplant
  • 1 chopped onion
  • 1 zucchini
  • 1/2 chopped red bell pepper
  • 1/2 stick butter
  • 1 cup sliced mushrooms
  • 3 tablespoons olive oil
  • 1 1b long-grain rice
  • 4 cups chicken stock
  • 1 cup green peas
  • 1 /2 cup grated fresh Parmesan cheese
  • Salt and pepper to taste


1. Melt half of the butter with one spoon live oil in a pan, add mushroom and cook stirring for 2 min, remove from the pan

2 Melt the rest of the butter and olive oil, then add the onion and cook stirring for 3 - 4 min, till become translucent. Add the rice and keep stirrin for an extra 2 min

2. Add the chicken stock and when it's boiling, reduce the heat and simmer covered about 15 min

3, Add mushroom, red pepper, eggplant, zucchini, salt and pepper and stir through gently and simmer uncover another 5 -7 min untill the liqued evaporate.

5. before serving sprinkle with cheese stirring gently, serve immediately ..enjoy