Aubergine & Mushroom Risotto Recipe & Video

A light, deliciously yummy flavoursome risotto, that even the meat lovers will enjoy. With slow cooked onion and garlic which adds a caramelised sweetness to the dish, the aubergine and mushrooms taste rich and delightful. The touch of red wine adds an indulgent aroma, whilst the brown rice gives a satisfying bite to this scrumptious dish.

Aubergine & Mushroom Risotto Ingredients: SERVES 6

  • 1 red onion - diced
  • 2 cloves of garlic - crushed
  • 4 tbsp of olive oil
  • salt & pepper
  • 1 aubergine - chopped
  • 10 mushrooms - rinsed and sliced
  • 2 cups of risotto rice
  • 1 cup of hot water
  • 1 veggie stock cubes
  • 1 cup of red wine


  1. In a large saucepan add the olive oil and heat on a low temperature.
  2. Add the onion and garlic and allow to cook on low for 15-20 minutes or until golden brown.
  3. Add a pinch of salt and pepper to the pan along with the aubergine, mushrooms and rice.
  4. Add the stock cube to the mixture along with the cup of water and red wine.
  5. Leave to simmer for 30 minutes or until the rice is cooked. You may need to add extra water if the rice soaks it all up.
  6. Stir regularly whilst it is cooking.
  7. Serve and enjoy.

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