Aubergine And Mushroom Risotto Recipe

Name: Aubergine And Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g arborio rice; 1 piece onion; 2 pieces cloves of garlic, fine chopped; 1 piece small carrot, small diced; 5 pieces mushrooms, break with hands; 4 tablespoons aubergines, diced; 6 pieces black olives, pitted; 2 tablespoons parsley. chopped; 150 milliliters Soave white wine; 600 milliliters vegetable stock; 2 tablespoons olive oil; salt & pepper

Servings: persons

200g arborio rice
1 piece onion
2 pieces cloves of garlic, fine chopped
1 piece small carrot, small diced
5 pieces mushrooms, break with hands
4 tablespoons aubergines, diced
6 pieces black olives, pitted
2 tablespoons parsley. chopped
150 milliliters Soave white wine
600 milliliters vegetable stock
2 tablespoons olive oil
salt & pepper

1
- Using a deep sauce pan, add the olive oil and heat up. Fry the chopped onions, garlic & carrots.
2
- Add the diced aubergines and mushrooms while continue frying for another minute.
3
- In the sauce pan add the Arborio Rice and toast for 30 seconds, then add the white wine and leave to rice to absorb while mixing constantly.
4
- Then start pouring the vegetable stock to the risotto mixture just to cover and leave the liquid to be absorbed before you add another ladle of stock into the mixture.
5
- Continue this process till you finish your stock. It will take approx. 18mins for the Risotto to be cooked al dente
6
- Finish the Risotto by adding the pitted whole black olives and chopped parsley.
7
- You can serve the Aubergine & Mushroom Risotto with some Parmesan Shavings.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200g arborio rice, 1 piece onion, 2 pieces cloves of garlic, fine chopped, 1 piece small carrot, small diced, and more.

Yes, Aubergine And Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergine And Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions