I tend to make it up as I’m going along in the kitchen, so feel free to adjust this recipe as you see fit! It makes enough for 2 adults and a toddler, but you can always halve if you are making it just for one person or double for a family of four etc.
- 175g arborio rice
- 1 medium sized Aubergine
- 1 medium or 1/2 large onion
- 100g Spinach (1 pre-packed bag)
- 2 garlic cloves
- 150ml white wine
- 1tbsp olive oil
- 1tbsp (generous) Pure Soya Spread (or your choice of vegan margarine)
- 700ml vegetable stock
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp dried thyme
Preheat the oven to 200C*, trim the aubergine, slice in half lengthwise, place on greaseproof paper on an oven tray/sheet and cook for 30 mins.
Meanwhile, add the oil and margarine to saucepan or wok and heat whilst you chop the onion. Once the margarine has melted add the onion and fry for a few minutes until translucent.
Add garlic and arborio rice and cook for two more minutes.
Add wine and reduce.
Now start adding the stock gradually (about 200ml at a time), wait until it starts to dry out a little then add further stock. It should take about 20 minutes for the rice to cook.
When the aubergine is cooked, scoop out the flesh and mash it with a fork in a bowl along with the paprika and cumin.
Add the mashed aubergine, spinach and dried thyme to the risotto and stir through, continue heating until the spinach is wilted.