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aubergine mushroom risotto

1. In a saucepan, warm the broth over low heat. 2. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the mushrooms, and cook until soft, about 3 minutes. A delicious, dairy free aubergine and mushroom risotto. This ratatouille risotto starts with aubergine (eggplant), courgette (zucchini), mushrooms, and peppers, all cooked up together with a whoops-my-hand-slipped amount of oregano, and plenty of garlic for good measure. Ingredient Risotto Base: 2 tbs Red Island extra virgin olive oil 1 large brown onion 6 garlic cloves 1 cup white wine 75g dried Porcini mushrooms 2L water 1 cup Arborio rice Salt and pepper 1 large eggplant 3 portobello mushrooms, washed and cut into 3mm slices Salsa Verde: 1/2 bunch flat le 1 red onion – diced 2 cloves of garlic – crushed 4 tbsp of olive oil salt & pepper 1 aubergine – chopped This is a soul warming dish which is light and easy to make. Aubergine & Mushroom Risotto. Ingredients. In a large saucepan, heat the olive oil. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.

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