Creamy Roasted Mushroom and Eggplant Risotto

If given the choice, I would probably never voluntarily opt to eat mushrooms or eggplant. Neither has ever been a favorite of mine. Jocelyn, however, is a big fan of both, so we’ve had to learn to compromise. In practice, that compromise looks a lot like me eating a bunch of mushrooms and eggplant. When I heard that she was planning to make an eggplant risotto topped with roasted mushrooms, I adopted my bravest fake smile and nodded in what I fear was not a very convincing manner.

But guys, get this: eggplant risotto with roasted mushrooms is good. Like, super good. The mushrooms are crispy and the eggplant puree is mixed in with the risotto and it’s creamy and delicious. Some nutritional yeast gives the whole dish an umami kick. I suppose I should really rethink that aversion to mushrooms and eggplant, because this dish is one of my favorites now.

Creamy Mushroom Eggplant Risotto

Ingredients:

1 medium eggplant
1 head of garlic
6 oz mushrooms, sliced
2 Tbsp olive oil
2 shallots, chopped
1 cup Arborio rice
5-6 cups vegetable stock
1/2 cup white wine
2 Tbsp nutritional yeast

Preparation Directions:

Preheat the oven to 450° F. Lightly score the eggplant and pop in the oven along with the garlic. Roast for about 30 minutes, or until everything is nice and soft. Set aside to cool. Meanwhile, toss the mushroom slices in 1 Tbsp of the olive oil and a little salt and roast while you make the risotto.

Heat the stock in a small saucepan on medium high heat. Once the eggplant and garlic are cooled, peel and puree with a couple ladlefuls of stock. Heat the other Tbsp of olive oil in a heavy pan and sauté the shallots until golden. Add the rice and toast for about a minute. Pour in the wine and cook until absorbed. Add the stock a little at a time and stir as the rice absorbs it. Stir in the veggie puree and once the rice is cooked through and creamy, toss in the nutritional yeast. Season to taste with salt and pepper.

Packaging Directions:

This one’s pretty easy. The only trick is to pack the mushrooms separately to preserve maximum crispiness. Pack the leftover risotto into 1 cup containers and split the remaining mushrooms into the same number of containers. Take and enjoy!

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