Aubergine and Mushroom Risotto

This Aubergine and Mushroom Risotto features creamy arborio rice with tender aubergine and earthy mushrooms. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This risotto is a nutritious, comforting dinner option that transforms creamy arborio rice with tender aubergine and earthy mushrooms into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with fiber, vitamins, and taste. Versatile—serve with greens or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Sauté Veggies First: Enhances flavor and texture.
• Toast Rice Lightly: Adds depth to the dish.
• Stir Constantly: Ensures a creamy consistency.
• Check Doneness: Rice should be al dente.
• Avoid Overcooking: Prevents mushiness.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Non-Stick Pan: Prevents sticking.

Yield: 4 servings

Aubergine and Mushroom Risotto

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Aubergine mushroom risotto, healthy dinner delight.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ½ cup grated Parmesan cheese
• ½ tsp salt
• 1 cup arborio rice
• 1 medium aubergine
• 1 small onion
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp chopped parsley
• 4 cups low-sodium vegetable broth
• 8 oz sliced mushrooms

Instructions

1. Prepare Veggies: Cube aubergine and slice mushrooms.
2. Sauté Aromatics: Heat olive oil in a large skillet, add chopped onion and minced garlic, and sauté for 2-3 minutes.
3. Cook Veggies: Add aubergine and mushrooms, cooking for 5-7 minutes until softened.
4. Toast Rice: Stir in arborio rice, toasting for 1-2 minutes until lightly golden.
5. Add Broth Gradually: Pour in 1 cup of vegetable broth, stirring until absorbed, then add remaining broth ½ cup at a time.
6. Simmer the Risotto: Continue stirring and adding broth for 20-25 minutes until rice is creamy and al dente.
7. Incorporate Cheese: Stir in grated Parmesan cheese until melted and smooth.
8. Check Seasoning: Add salt to taste and adjust as needed.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with parsley and serve warm, savoring this creamy delight!

Notes

• Sauté veggies first for flavor; toast rice for depth.
• Stir constantly for creaminess; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently with broth.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 233Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 671mgCarbohydrates 36gFiber 5gSugar 8gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Arborio Rice (1 cup): For creaminess.
• Aubergine (1 medium): Cubed, for nutrition.
• Mushrooms (8 oz): Sliced, for earthiness.
• Vegetable Broth (4 cups): Low-sodium, for base.
• Parmesan Cheese (½ cup): Grated, for richness.
• Onion (1 small): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Olive Oil (1 tbsp): For cooking.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Rice Swap: Use brown rice or omit.
• Aubergine Swap: Use courgette or omit.
• Mushroom Swap: Use shiitake or omit.
• Broth Swap: Use chicken broth or water.
• Cheese Swap: Use nutritional yeast or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Oil Swap: Use avocado oil or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use thyme or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 2 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm with a splash of broth, stirring gently.

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Until you can read, Aubergine and Lentil Shepherd’s Pie