Mushroom and Eggplant Risotto 🍆.

In a non-stick frying pan, sauté the chopped onion, a clove of garlic with a little oil and salt to taste.

The measure of rice I used for two people was one cup of rice (whatever you have at home) I used brown rice. When the onion is very high and transparent, add the rice so that it fries as well.

Then pour the glass of wine (optional) until it evaporates and add one more glass of water, stirring and when it evaporates add another glass of water (stirring constantly).

When you see that the rice is almost cooked, add the eggplant and mushrooms, add a little more water until the rice is cooked, add the cheese to taste and that's it!