Vegetable risotto with mint

Products for Vegetable risotto with mint: 2 carrots, 1 eggplant, 2 small onions, 2 garlic cloves, 6 tablespoons olive oil 2 tablespoons pistachios, 300 grams long-grain rice, 600 - 700 ml vegetable stock, 2 - 3 dried peppers chili, 1 teaspoon ground cumin, salt, pepper, 1 bunch of mint, 1 bunch of parsley. 

To prepare the Vegetable risotto with mint, clean the carrots and cut thin circles. Eggplant pilaf for a wash, cut lengthwise into 4 pieces, cut some slices. Onions and garlic for pilaf clean and cut. In general kettle or cauldron heat 3 tablespoons oil, fry it for pilaf onion and garlic until golden brown. Quickly fry pistachios, add 3 tablespoons oil, heat, add carrots and eggplant, fry vegetables for 3 minutes. 

Add the rice and vegetables for 1 minute fry rice until transparent. Pour in the soup kettle; add the chilly, salt, pepper, cumin. Cover and simmer pilaf 20 - 25 minutes, at the end add the broth. 

Green wash, dry out, oborvite leaves, chop. 

When serving, add greens to the table in pilaf.