Eggplant involtini with risotto

Eggplant involtini with risotto

4.8 36 valoraciones

Prep. 30min

Total 1h 55min

4 portions

Ingredientes

Risotto

eschalots
30 g
extra virgin olive oil
20 g
Arborio rice
250 g
water
500 g
salt
1 tsp
mozzarella cheese cut into pieces (1 cm)
150 g

Eggplant involtini

Parmesan cheese crust removed and cut into pieces (3 cm)
60 g
eggplant cut lengthways into thin slices (5 mm)
12 pieces
extra virgin olive oil for drizzling
2 - 4 tbsp
salt plus extra to season
½ tsp
fresh ground black pepper plus extra to season
½ tsp
garlic cloves
2
fresh basil leaves only, plus extra to serve
2 - 3 sprigs
canned crushed tomatoes
400 g
dry white wine
80 g

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1434.9 mg

Proteína 20.2 g

Calorías 2743.3 kJ / 653 kcal

Grasa 36.9 g

Fibra 6.8 g

Grasas saturadas 12.3 g

Carbohidratos 56.8 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Signature Risottos 9 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1h

Ricotta, mint and zucchini lasagne

2h

Asparagus risotto

40min

Eggplant cannelloni

1h 35min

Zucchini bites with charred tomato dressing

50min

Tomatoes stuffed with mushrooms and nuts

1h 5min

Mushroom ragu with polenta toast

1h 40min

Spinach dumplings with tomato ragout

1h

Sicilian ricotta cheesecake with botrytis soaked figs

30h 25min

Vegan moussaka

1h 50min

Risotto with zucchini and prawns

1h 15min

Spinach and ricotta patties with tomato sauce

30min