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Risotto with Eggplant
This is an excellent recipe that combines eggplant in an outstanding risotto.
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
433
kcal
Author:
Guido Pedrelli
Ingredients
▢
½
kg
eggplants
small
▢
2
onions
▢
4
tomatoes
ripe
▢
400
g.
Arborio rice
▢
extra virgin olive oil
to taste
▢
red hot chili pepper
to taste
▢
vegetable broth
also prepared with the nut or granular taste
▢
Salt
to taste
Instructions
▢
Peel the eggplant , wash, and then cut into cubes.
▢
Sauté the eggplant with a little of olive oil and a sprinkle of salt.
▢
When half cooked, removed from heat and set aside.
▢
Wash the tomatoes and peel them by dipping them in boiling water.
▢
Remove the seeds and cut the flesh into cubes
▢
Peel the onions. Then wash and chop finely
▢
In a saucepan, add a little oil and brown the chopped onions.
▢
Then, add the tomatoes and cook for 5 minutes.
▢
Complete with a little spicy chili
▢
Pour the rice into the pan with the tomatoes. Stir and let it cook for a few minutes.
▢
Add the hot broth, one ladle at a time.
▢
When the rice is almost ready, add the eggplant previously cooked.
▢
Remove the risotto with eggplant from heat.
▢
Pour a bit of olive oil, stir and let stand covered 2 or 3 minutes
Calories:
433
kcal
|
Carbohydrates:
96
g
|
Protein:
9
g
|
Fat:
1
g
|
Sodium:
11
mg
|
Potassium:
734
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
1055
IU
|
Vitamin C:
23.7
mg
|
Calcium:
39
mg
|
Iron:
5
mg
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