Eggplant Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add oil to the Instant Pot, hit Sauté, and adjust so it’s on the More or High Heat

Step 2

After 3 minutes of heating, add the onion and carrots, and sauté for 2 minutes. Add the additional oil and mushrooms and sauté for 2 minutes

Step 3

Add the rice and stir well and cook for 1 minute, then add the broth and give everything another stir. Top with the whole eggplant

Step 4

Secure the lid, move the valve to the sealing position, hit keeps warm and the hot manual or Pressure cook on high pressure for 6 minutes. Quick release when done

Step 5

Remove eggplant with tongs. Trim the stem end. Carefully quarter the eggplant lengthwise and then cut it crosswise into 1/2 inch slices. Return the eggplant to the pot and mix with risotto.

Step 6

Season the risotto with seasoned salt, pepper, garlic salt and Parmesan cheese. Stir well and serve