Autumn Harvest Eggplant and Zucchini Risotto Bowl

"a fall inspired meal that includes a carb, protein and veggie with eggplant and zucchini "

DG-2741583

creator

9/19/2025

date

servings

bookmarks

1 Rating (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savor the cozy flavors of fall with tender roasted eggplant and zucchini atop a creamy, herb-infused risotto. This hearty meal combines Arborio rice’s comforting texture with protein-packed chicken breast, finished with toasted walnuts and fresh sage for an earthy touch. Perfectly balanced and full of seasonal warmth, it’s an elegant yet approachable dish for chilly evenings.

fall vegetarian-option savory seasonal cozy one-pot

Related Recipes

Autumn Aura: Cozy Perfumes & Mists Collection

7/13/2025DG-3571706

Savory Tomato Rice Soup

10/29/2023Bkoopman1406

Pumpkin Spice Oatmeal Delight

7/31/2023aijaxiite

hide ads

Comments

Name: Autumn Harvest Eggplant and Zucchini Risotto Bowl
Yield: 4
Ingredients: 1 cup Arborio rice; 4 cups low-sodium chicken broth; 2 tbsp olive oil, divided; 1 medium eggplant, diced; 1 medium zucchini, diced; 2 boneless, skinless chicken breasts; 1 small onion, finely chopped; 3 cloves garlic, minced; ½ cup dry white wine (optional); ½ cup grated Parmesan cheese; ¼ cup toasted walnuts, chopped; 1 tbsp fresh sage, chopped (plus extra for garnish); Salt and freshly ground black pepper to taste; 2 tbsp butter

No comments yet.