This was REALLY great! I made it for our vegetarian Christmas dinner and made a few modifications... First, I followed other recommendations and added a bit of balsamic vinegar when frying up the eggplant. I also made a point of mashing the eggplant while frying it (once it was soft enough). I also added about half a cup of shredded carrots and a cup of shredded zucchini and fried it with the eggplant (I ended up putting in more breadcrumbs to balance things out as well). Finally, we made two variations: one with chopped walnuts, and one with finely diced hot red pepper. Both were delicious and I will be making this again !! p.s. It's really great with a mushroom gravy as well!

Reviewed On: Dec. 30, 2008

This is an amazing risotto! Very creamy and mild flavoured. We slightly modified this recipe by using 3/4 of a red onion (instead of 3 small onions), using 1/4 cup of finely sliced celery (instead of 1tsp), using 2 cups of sliced mushrooms (instead of 1 and 1/2 cups) using 1/2 cup of wine and 1/2 of milk (instead of 1 cup of milk), using dried parsley and 1/3 cup of sliced pecans. The only caveat is that this risotto is very soft and mushy. We usually make a risotto that is cooked in less liquid so it has more texture (e.g., almost al dente). In any case- an excellent recipe, especially with the pecans because it adds texture!

Reviewed On: Feb. 2, 2008

I've made this recipe TONS of times! I usually halve it down in size because it yields a big batch (halving the recipe would give you about 6-7 patties that are two and a half inches diameter). These are great to bring to parties too, since they bake in so little time (and are easy to warm up once already baked!).

Reviewed On: Nov. 3, 2007