Risotto with mushrooms and eggplant

We love it, risotto with mushrooms and, for example, aubergine. Last week I made another variation on the risotto that we often eat. Incredibly tasty and easy to make. Long live the risotto!

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Recipe risotto with mushrooms and more

You can put anything in a risotto, but as far as I'm concerned the base consists of mushrooms. Or other mushrooms, that is also possible of course. As a result of my Risotto recipe with Chorizo, I was approached for an interview in the Coop magazine 'At the kitchen table'. Since I still had to think about what we were going to eat that evening, the choice was made quickly… again risotto with at least mushrooms. I always have that at home. You can read below what else I added.

Risotto with aubergine and mushrooms, what else do you need?

The risotto recipe below is for 4 people. The ingredients I used are very tasty because of the mushroom risotto, but you can easily vary the ingredients.

Want to learn how to cook? Check the cooking course by the Cooking University for more information .

• 250 grams of risotto
• bowl of mushrooms
• 1 bag of dried porcini mushrooms
• 1 eggplant
• 1 bell pepper
• 2 onions
• 0.8 – 1 liter of stock
• leftover peas
• a splash of red wine (1 dl approximately)
• 1-2 tablespoons Italian herbs
• chorizo ​​(or chicken, also delicious!)
• bag of parmesan cheese

Make risotto-in-the-pan with mushrooms

When I make the risotto in the pan, I prefer to use the wok. I have this wok from WMF and it is absolutely perfect! There has never been anything baked on.

• Soak the dried porcini mushrooms in warm water for about an hour and cut them into pieces
• Chop the onions
• Cut the bell pepper and aubergine into small pieces
• Wash or brush the mushrooms and cut into slices
• Cut the chorizo ​​in half slices
• Heat some olive oil in the pan and fry the mushrooms
• Add the onion, bell pepper, aubergine, chorizo ​​and the porcini mushrooms and fry them for a while

• Add the risotto and the stock and immediately add the (frozen) peas
• Let it simmer and stir every now and then
• When the stock is almost absorbed, add the red wine and the Italian herbs
• Stir in the parmesan cheese and stir regularly over a low heat for 10 minutes
• Enjoy your meal!

ps… the cheese makes the risotto with mushrooms a kind of 'bound' and extra creamy. Compare the photo below with the one above.

Make risotto in the slow-cooker

If you make the risotto with mushrooms in the slow cooker, the method is slightly different. I personally like it better from the wok, but sometimes the slow cooker is also very easy to use. You only have more dishes to wash because you still need the pan for a while.

Fry the onions in a pan and add the mushrooms, the porcini mushrooms, the bell pepper, the onion and the aubergine. Then throw this in the slow cooker and add the risotto, the Italian herbs, the peas and the stock.

Set the slow cooker to low and set the timer to 3 hours, no longer is necessary. Is it almost dinner time? Then fry the chorizo ​​in a pan for a while, add a dash of red wine to the risotto in the slow cooker and finally fold in the chorizo ​​and parmesan cheese. Now your meal is ready.

Another tasty variant:risotto with pumpkin and bacon