Creamy Mushroom and Eggplant Risotto: Easy Stovetop or Slow Cooker Recipe

As a home cook featured in Coop magazine's 'At the Kitchen Table' for my chorizo risotto, I've refined countless variations. This mushroom and eggplant risotto is a family favorite—creamy, hearty, and effortlessly delicious. Perfect for weeknight dinners.

Table of Contents

Recipe: Mushroom and Eggplant Risotto

Mushrooms form the savory base of any great risotto, but feel free to experiment. This version serves 4 and pairs earthy flavors with flexible add-ins for endless customization.

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• 250 grams risotto rice
• 1 bowl fresh mushrooms
• 1 bag dried porcini mushrooms
• 1 eggplant
• 1 bell pepper
• 2 onions
• 0.8–1 liter stock
• Leftover peas
• 1 dl red wine (approx.)
• 1-2 tbsp Italian herbs
• Chorizo (or chicken, equally delicious!)
• Bag of Parmesan cheese

Stovetop Method in a Wok or Pan

I swear by my WMF wok for perfect results—no sticking, every time.

• Soak dried porcini in warm water for 1 hour, then chop.
• Chop onions.
• Dice bell pepper and eggplant.
• Slice fresh mushrooms (wash or brush first).
• Slice chorizo into half-moons.
• Heat olive oil; sauté mushrooms.
• Add onion, bell pepper, eggplant, chorizo, and porcini; cook briefly.

• Add risotto rice, stock, and peas.
• Simmer, stirring occasionally, until stock absorbs.
• Stir in red wine and Italian herbs.
• Mix in Parmesan; cook low heat 10 minutes, stirring.
• Serve hot—enjoy!

The cheese creates that signature creamy bind (see photos for proof).

Slow Cooker Method

Convenient for busy days, though stovetop yields superior texture. Expect extra dishes.

Sauté onions, mushrooms (fresh and porcini), bell pepper, and eggplant in a pan. Transfer to slow cooker with risotto, herbs, peas, and stock.

Set to low for 3 hours. Near serving: Fry chorizo, add wine to cooker, then stir in chorizo and Parmesan. Dinner's ready.

Try our pumpkin and bacon risotto variation for another hit.