Risotto Stuffed Eggplant
| Yield: | 1 Servings |
| Categories: |
| 3 | cn | Vegetable stock plus enough water to total 6 cups of liquid |
| 2 | md | Eggplants |
| 1 | tb | Olive oil |
| 2 | Cloves garlic minced | |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Arborio rice |
| 1 | c | White wine |
| 1/2 | ts | Season salt (i make my own and use it on everything) |
| Black pepper to taste | ||
| 3/4 | ts | Dried basil |
| 1/2 | c | Grated parmesan cheese |
| 1/4 | c | Shredded light cheddar cheese (or use mozzarella, i didn't have any) |
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