Risotto with brown mushrooms & eggplants
Risotto is pure soul food - creamy, aromatic and wonderfully versatile. Especially on cold days, it not only warms the stomach, but also the heart. In this version, tender cubes of eggplant meet hearty mushrooms, giving the dish a wonderfully hearty depth. With a little patience and stirring, it becomes a real favorite dish for cosy evenings - uncomplicated, vegetarian and incredibly tasty.
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
- 150 g risotto rice (e.g. arborio)
- 1 small eggplant
- 150 g brown mushrooms
- 1 small onion
- 1 clove of garlic
- approx. 600 ml hot vegetable stock
- 50 ml white wine (optional)
- 1-2 tbsp olive oil
- 1 tbsp butter (optional: vegetable margarine)
- freshly grated Parmesan cheese (optional)
- Salt & pepper
Preparation
- Wash the eggplant and cut into small cubes, clean the mushrooms and cut into slices.
- Finely chop the onion and garlic.
- Heat some olive oil in a large pan or pot.
- Fry the onion and garlic until translucent.
- Then add the diced eggplant and sauté for a few minutes.
- Then add the mushrooms and fry everything well.
- Stir in the risotto rice and sauté briefly until slightly translucent. Deglaze with white wine to taste and reduce while stirring.
- Now it’s time to stir, stir, stir! Gradually pour in the hot vegetable stock – just until the rice has absorbed the liquid. Stir regularly so that nothing burns and the creamy consistency is achieved.
- When the rice is soft but still slightly firm to the bite (after approx. 20 minutes), remove the pan from the heat. Stir in the butter and parmesan, season with salt and pepper – done!
