Aubergine And Mushroom Risotto

• 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.

arborio rice, onion, garlic, carrot, mushrooms, aubergines, black olives, parsley, milliliters, olive oil, salt

Taken from food52.com/recipes/7768-aubergine-and-mushroom-risotto (may not work)