Mediterranean vegetable risotto

Ingredients for 4 servings:

• 250 g long grain rice
• Salt
• 1 eggplant(s)
• 1 zucchini
• 1 onion(s)
• 1 garlic clove(s), more if desired
• 2 tbsp olive oil
• 4 tomatoes
• e.g. basil
• e.g. rosemary
• n. B. Thyme
• e.g. oregano
• 100 g Pecorino, grated (alternatively Parmesan)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with eggplant, zucchini and tomato

Cook the rice in salted water until tender. Dice the eggplant and zucchini. Peel the onion and garlic clove and finely chop both. Heat the oil in a pan and sauté the vegetables with the onion and garlic, stirring occasionally, until they begin to soften. Meanwhile, halve the tomatoes, remove the stems, and deseed them. Dice the flesh and mix it with the cooked rice and the steamed vegetables. Now add the Pecorino or Parmesan cheese and the herbs, stir, and let the cheese melt. Season with salt and pepper and serve immediately.