Vegetable Risotto - cooking recipe

Ingredients

1 medium eggplant, finely chopped
None None Kosher salt
2 tsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
3/4 cup brown rice
3/4 cup vegetable stock
2 medium zucchini, cut lengthwise into thin strips with a vegetable peeler
2 None tomatoes, peeled and finely chopped
4 oz mushrooms, thinly sliced
1/4 cup coarsely grated Parmesan cheese
1 tbsp chopped fresh oregano leaves

Preparation

Place the eggplant in a colander and sprinkle with salt. Let stand for 30 mins, then rinse well under cold water. Pat dry with paper towels.
Heat the oil in a large saucepan on medium-high heat. Cook the onion and garlic, until soft. Add the rice, stock and 1 1/4 cups water and bring to a boil. Reduce the heat to low; simmer, covered, for about 30-35 mins or until the rice is tender and almost all the liquid is absorbed.
Stir the eggplant, zucchini, tomato and mushrooms into the rice and cook for about 3 mins or until the vegetables soften. Stir in half of the cheese and oregano. Serve the risotto sprinkled with remaining cheese.