Aubergine and mushroom risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, prepare the aubergine. Cut it into small cubes (about 1 cm or so), sprinkle it with some salt and leave it in a colander for about 20 minutes. This helps to draw out any bitterness.

Step 2

Rinse the aubergine cubes under cold water and pat them dry with a clean towel.

Step 3

Heat the olive oil in a large, deep frying pan or a risotto pan. Add the onion and sauté until it starts to soften, about 3-4 minutes.

Step 4

Add the garlic and continue to sauté for another minute, until it becomes fragrant.

Step 5

Add the aubergine cubes and the sliced mushrooms to the pan. Sauté until they start to soften and brown, about 5-7 minutes.

Step 6

Add the arborio rice to the pan and stir to combine it with the other ingredients. Cook for about 2 minutes, until the rice starts to look slightly translucent.

Step 7

Add the white wine to the pan and stir until it has been mostly absorbed by the rice.

Step 8

Begin to add the vegetable stock, one ladle at a time, stirring frequently. Wait until each ladle of stock has been almost completely absorbed before adding the next. This process should take about 20-25 minutes.

Step 9

Continue to cook the risotto until the rice is al dente - it should be slightly firm to the bite.

Step 10

When the rice is cooked to your liking, stir in the Parmesan cheese and season with salt and pepper to taste.

Step 11

Serve the risotto hot, garnished with fresh basil leaves. Enjoy!