One of my favorite dishes to cook is risotto. At least now that I know how. It took several, and I mean SEVERAL, tries to finally get it right but now it is often in the meal rotation as a side. When it came time for me to pick a recipe for this week I went straight for this risotto.


And I was not disappointed in the flavor. The eggplant, which I fried in a grilling pan, did get a little soggy, but they were flavorful. And the risotto was a little different as it had more wine and some tomato puree in it rather than just wine and broth. I think it was a little heavy and I will try and lighten it up a little next time. But it was good.

The recipe is on page 93 of Donna’s New Food Fast.

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    Wednesdays with Donna Hay…where we now leave our links
    Eggplant with tomato, basil, and parmesan risotto