East-West Risotto

• 3 Tbs. low-sodium white miso
• 2 Tbs. vegetable oil, divided
• 3 medium Japanese eggplant, cut into 1/2-inch dice (1 lb.)
• 1 Tbs. minced fresh ginger
• 3 cloves garlic, minced (1 Tbs.)
• 1 1/2 cups short-grain sushi rice
• 23 cup sake or dry white wine
• 1 lb. baby bok choy, cut into 1-inch pieces
• 6 green onions, sliced (1 cup)
• 6 oz. shiitake mushrooms, stems removed, sliced
• 1 1/4 tsp. toasted sesame oil

1. Combine miso and 6 cups water in large glass measuring cup, and whisk to blend.
2. Heat 5 minutes in microwave, or until boiling.
3. Stir well.
4. Heat 1 Tbs.
5. oil in deep skillet or Dutch oven over medium-high heat.
6. Add eggplant, and cook 6 to 8 minutes, or until browned and tender, stirring occasionally.
7. Transfer to bowl.
8. Heat remaining oil in same skillet over medium-high heat.
9. Add ginger and garlic, and saute 30 seconds, or until fragrant.
10. Add rice, and cook 2 minutes, stirring constantly.
11. Add sake, and cook 1 to 2 minutes, or until liquid is almost completely absorbed.
12. Add 1/2 cup miso broth; cook and stir until broth is almost absorbed.
13. Continue adding broth, 1/2 cup at a time, and cook 8 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
14. Stir in bok choy in batches, and cook 3 to 4 minutes, or until leaves are wilted.
15. Add green onions and mushrooms, and cook 10 minutes more, adding liquid 1/2 cup at a time.
16. Stir in eggplant and cook 2 minutes more, or until rice is tender and eggplant is hot.
17. Remove from heat, stir in sesame oil, and season with salt and pepper.

white miso, vegetable oil, japanese eggplant, fresh ginger, garlic, shortgrain sushi rice, sake, baby bok choy, green onions, shiitake mushrooms, sesame oil

Taken from www.vegetariantimes.com/recipe/east-west-risotto/ (may not work)