Smoked eggplant, Asparagus, mushroom and beer risotto

This was another delight created from the left over business in the fridge, i have just discovered that you can use a bottle of beer for stock and its delicious and smoked eggplant will bring joy to any dish.

Method

heat oil in a deep pot, fry up the turmeric and garlic for 1 minute, add in mushrooms and fry for about 2 mins. pour in the rice and stir around. use the beer like stock and just keep adding it in to keep the rice moist after about 10 mins add the asparagus salt anytime during the whole process once the asparagus
serve when the beer has soaked into the risotto
stir in the smoked eggplant and garnish with whatever cheese you have

• Asparagus
• Beer
• Garlic
• Mushroom
• Oil
• Turmeric