Eggplant involtini with risotto

Eggplant involtini with risotto

4.7 41 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...

Mostrar todo

Shredded chicken satay pad Thai (Noni Jenkins)

40min

Salmon and mushroom rice

40min

Chicken fusilli with mushrooms

40min

Cashew basil spelt pasta (gut health)

15min

Creamy tomato and feta pasta

35min

Linguine with lemon and prosciutto

25min

Baked rice croquettes

1h 30min

Biryani-style rice

1h 5min

Lemon-flavored zucchini and spring onion risotto

40min

Baked salmon sushi cups

30min

Chilli chicken and greens in coconut broth

50min

One pot pasta with chorizo (open bowl)

35min

Mostrar todo