Burnt aubergine, wild mushroom and miso risotto 

Ingredients (Serves 2-3)

  • 1 chopped white onion 

  • 2 crushed garlic cloves 

  • 8 oyster mushrooms 

  • 2 shredded king oyster mushrooms 

  • 2 aubergines 

  • 3 sprigs fresh thyme 

  • 1 + 1/4 cups risotto 

  • 2 tsp miso paste

  • 4 cups hot water 

  • 1 cup soy cream 

  • 1 tbsp balsamic vinegar 

  • Salt and pepper (to taste) 


  1. Heat a griddle pan and add a dash of olive oil. Let the oil get very hot. Cut the aubergines in half and slash the flesh. Place the flesh of the aubergine into the griddle pan and place a heavy weight on top.

  2. Fry for approximately 4 minutes on both sides until the flesh and skin is soft and slightly burnt. You want this burnt taste to translate into the risotto. Repeat with the other aubergine. Set the aubergine aside to cool. 

  3. Heat a large frying pan and add a dash of olive oil. When the oil is hot add the onion and garlic. Season with salt and pepper and sauté for 5 minutes on a medium heat. 

  4. Next add the mushrooms, turn up the heat and fry for a further 5 minutes. Really let the onions, garlic and mushroom to get very smoky and fragrant. 

  5. Chop the aubergine and place in an electric mixer to purify. I reserve a couple of pieces for presentation purposes - but this is completely optional. 

  6. Next add the risotto rice to the mushrooms and cook for 1-2 minutes so that the rice gets slightly translucent. Add the purified aubergine, miso paste and balsamic vinegar.

  7. Gradually add the water as the rice begins to absorb the liquid and cook through. 

  8. Cook the rice until you are happy with the texture. Before serving taste and season with salt and pepper if needed. Enjoy!