DirectionsStep1Cook beef - Heat the oil on a large pot over high heat. Add the onion and garlic, cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the 1/2 tsp salt and oregano. Cook fo…Step2Deglaze - Add the eggplant and the cubes are coated in the red beef juices. Add the wine, bring it to a simmer, stir (scrape the base of the pot) then let it mostly evaporate.Step3Broth - Add the rice and stir to coat. Add remaining ingredients, stir, bring to a simmer. Give it one last stir then once there are gentle bubbles all across the surface (not just around the edge), put the lid on and tu…Step4Steam rice - Cook for 20 minutes, no peeking, no stirring! The liquid will be absorbed by the stage though there will be a layer of tomato on the surface (peek quickly!).Step5Rest - Remove the pot from the stove and rest for 10 minutes (lid still on) - residual liquid will be absorbed and the rice will finish cooking.Step6Eat! Toss the rice - it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!NutritionalNutritional458 Calories13 gTotal Fat62 mgCholesterol53 gCarbohydrate986 mgSodium31 gProteinFrom recipetineats.comRecipeDirectionsNutritionalFeedbackThanks!Tell us more
Healthy Lemon Basil Risotto
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