Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Risotto
- 30 g eschalots
- 20 g extra virgin olive oil
- 250 g Arborio rice
- 500 g water
- 1 tsp salt
- 150 g mozzarella cheese, cut into pieces (1 cm)
Eggplant involtini
- 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 12 pieces eggplant, cut lengthways into thin slices (5 mm)
- 2 - 4 tbsp extra virgin olive oil, for drizzling
- ½ tsp salt, plus extra to season
- ½ tsp fresh ground black pepper, plus extra to season
- 2 garlic cloves
- 2 - 3 sprigs fresh basil, leaves only, plus extra to serve
- 400 g canned crushed tomatoes
- 80 g dry white wine
- Nutrition
- per 1 portion
- Calories
- 2743.3 kJ / 653 kcal
- Protein
- 20.2 g
- Carbohydrates
- 56.8 g
- Fat
- 36.9 g
- Saturated Fat
- 12.3 g
- Fibre
- 6.8 g
- Sodium
- 1434.9 mg
In Collections
Alternative recipes
Show allShredded chicken satay pad Thai (Noni Jenkins)
40 Min
Spaghetti alla carbonara
30 Min
All-in-one chicken Congee
35 Min
Mushroom and kale risotto
55 Min
Apricot chicken risotto
30 Min
Biryani-style rice
1 godz. 5 min
Pasta alla puttanesca
35 Min
Chicken with spinach and almond pesto tagliatelle
35 Min
Porcini mushroom risotto
35 Min
Creamy chicken and sun-dried tomato pasta
30 Min
Mexican one-pot pasta
30 Min
Silverbeet and mushroom pasta (TM6)
30 Min