Risotto with Tomato & Eggplant, p 408

Prep Time: 20-25 minutes
Cook Time: unknown, I used a pressure cooker
WW Pts (no cheese, only 2T of olive oil, using 1.5 cups of rice, 4 svgs): 8
WW Pts (no cheese, otherwise as directed, using 1 cup of rice, 4 svgs): 8
Bonus: with a pressure cooker, simple, yet impressive

I must have made this before, because in my book were two notes, "very good" and, next to the basil, "use more." I guess it's still a little too early in the year, because the co-op did not have basil. I used instead, frozen chopped basil equivalent to 4 tsps.

I have a pressure cooker, which is excellent for making soups, beans, long-cooking grains and risottos. Because I was using a pressure cooker, and my basic risotto directions call for 1.5 cups of arborrio, that's what I used. I followed directions up to adding the rice to the pan, but then I added all the liquid and cooked on high pressure for five minutes. This makes alot of risotto and can probably be 5 or 6 servings, or 4 big ones.

I chose to seed & grate the tomato instead of peeling, seeding and chopping it. I thought it would be easier and figured that since it was getting cooked in the PC, it would be totally pulverized no matter how it was cut.

This is a good solid risotto. It's well flavored and has enough vegetables & flavoring in it to be interesting, but not so much that it's crazy and overpowering. I ate mine with a generous scooping of nutritional yeast and a pinch of salt. My husband skipped the cheese/nutr yeast, but still went back for seconds. I served this with sauteed kale and it was a full, satisfying meal.




Leftovers
Leftover risotto is never as good ad the first time around, but heated up in the microwave, it's still perfectly delicious. Alternately, leftover risotto can be made into balls or patties and fried - crispy on the outside, warm and mushy in the middle.