Risotto with Eggplant and Bell Peppers

Instructions

1. Begin by preparing the vegetables. Wash and finely chop 150g of leek (white and light green parts only). Cut 250g of eggplant and 150g each of orange and green bell peppers into small, bite-sized cubes.
2. In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
3. Add the chopped leek to the pan and sauté for 2-3 minutes until it becomes translucent.
4. Add the cubed eggplant and bell peppers to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
5. Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil to the empty side.
6. Add the 300g of basmati rice to the oil and toast it for 1-2 minutes, stirring constantly, until it becomes slightly translucent.
7. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be absorbed before adding the next.
8. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. You may not need to use all the broth.
9. While the risotto is cooking, chop the 20g of fresh basil leaves.
10. Once the rice is cooked to your liking, remove the pan from the heat.
11. Stir in most of the chopped basil, reserving some for garnish.
12. Season with salt and freshly ground black pepper to taste.
13. Let the risotto rest for 2 minutes before serving.
14. Serve hot, garnished with the remaining fresh basil leaves.
15. If desired, you can add a drizzle of extra virgin olive oil or a sprinkle of vegan Parmesan cheese before serving.
16. This risotto is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a little vegetable broth or water to restore its creamy consistency.