Eggplant Hatch Light-Green Chile Risotto Stuffed Portobello Mushrooms

Ingredients:
half dozen 'baby' Japanese eggplants or (largish) fairytale eggplants, cutting into coins
half dozen large portobello mushroom caps
5 1/4 cups chicken or vegetable stock
1 loving loving cup diced Fire Roasted Hatch Green Chiles
1 onion, diced
1 bunch dark-green onion, diced
1 (large) clove garlic
two cups Arborio rice
3/4 loving loving cup grated Parmesan
1 1/2 tablespoons olive oil
1 tablespoon butter

bounding main salt
freshly reason nighttime pepper


Directions:
Preheat oven to 350. Brush the eggplant together with mushrooms amongst olive oil. Sprinkle amongst tabular array common salt together with pepper. Place on a parchment-lined baking canvass together with bake 10-20 minutes or until softened together with lightly browned. Set aside.

In a saucepan, bring the stock to a simmer. Heat rock fossil oil together with butter inward a large saucepan. Saute the onion, chile pepper together with garlic until the onion is softened. Add the rice together with spices together with sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 loving loving cup at a time, stirring continuously, together with waiting until the liquid is absorbed before each addition. When the risotto is creamy together with the rice is al dente take from oestrus together with stir inward the Parmesan, dark-green onions together with eggplant. Scoop on to portobello mushroom caps. Garnish amongst shaved Parmesan if desired.

My thoughts:

I'm withal working my way through the spoils of my trip to the chile roast together with the Mushroom Festival together with thence here is some other recipe teaming the ii together. I had originally persuasion of putting the mushrooms inward the risotto simply I'm not e'er happy amongst how portobello risotto turns out (too tough, every chip expert sum of chunks) together with thence I persuasion I'd construct eggplant risotto (I also had some lovely eggplants to role up) together with "stuff" the mushrooms instead. It ended upwardly beingness not solely genuinely tasty simply filling! We unremarkably swallow risotto every chip a i pot, i course of study of study meal simply amongst the mushrooms added it was like we were eating a pile of risotto together with a whole steak. Roasting eggplant leaves it amongst a silky texture. Perfect for those who are on the fighting closed eggplants. It isn't bitter or spongy at all. Just warm together with toasty tasting. The perfect foil for creamy risotto together with hot pepper.
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