Tomato Mushroom Risotto with Roasted Eggplant

I promise you, this is the last time I’ll subject you to risotto for a while. Baked risotto is just such a revelation. I had to try it again with a tomato base. I also had an eggplant and some mushrooms to use, and didn’t feel like being all that creative. Stewart and I were hungry and it wasn’t time for me to start playing around in the kitchen without a plan. Risotto? In a half hour? Done.

2 comments January 29th, 2007