Eggplant involtini with risotto

Eggplant involtini with risotto

4.8 34 évaluation

Prép. 30min

Total 1h 55min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1434.9 mg

Protides 20.2 g

Calories 2743.3 kJ / 653 kcal

Lipides 36.9 g

Fibre 6.8 g

Graisses saturées 12.3 g

Glucides 56.8 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Signature Risottos 9 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Lentil moussaka

3h 30min

Savoury stuffed pumpkin

1h 25min

Polenta zucchini slice

2h 10min

Beetroot risotto

35min

Cauliflower and sweet potato lasagne

1h 35min

Milanese risotto

25min

Semolina gnocchi with asparagus

1h 15min

Carrot gnocchi with zucchini cream

1h 15min

Ricotta, mint and zucchini lasagne

2h

Risotto verde

45min

Asparagus risotto

40min

Risotto with lemon, thyme and feta

30min