Eggplant and Mushroom Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Eggplant (1, medium-sized, diced)
• Mushrooms (1 cup, sliced)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups)
• Parmesan cheese (1/2 cup, grated, plus more for garnish)
• Fresh basil (a handful, chopped, plus more for garnish)
• Salt and pepper (to taste)

Instructions

1. Keep the vegetable broth warm over low heat in a saucepan.
2. In a large skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until they become translucent.
3. Add the diced eggplant and sliced mushrooms to the skillet. Sauté until they are tender and have a nice, golden-brown color.
4. Add the Arborio rice to the skillet. Stir until the rice is well-coated with the oil and vegetables.
5. Pour the white wine into the skillet. Stir until the rice has completely absorbed the wine.
6. Gradually add the warm vegetable broth, one ladle at a time. Constantly stir and wait for the broth to be fully absorbed before adding another ladle.
7. Continue this process until the rice becomes creamy and has an al dente texture, which should take about 20-25 minutes.
8. Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper according to your taste.
9. Remove the skillet from the heat and let the risotto rest for a few minutes.
10. Serve the risotto hot. Garnish with additional grated Parmesan cheese and fresh basil leaves for an extra touch of flavor and color.