
Urządzenia i Akcesoria
Eggplant involtini with risotto
Przygotowanie 30 min
Czas całkowity 1 godz. 55 min
4 portions
Składniki
Risotto
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eschalots30 g
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extra virgin olive oil20 g
-
Arborio rice250 g
-
water500 g
-
salt1 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
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extra virgin olive oil for drizzling2 - 4 tbsp
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salt plus extra to season½ tsp
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fresh ground black pepper plus extra to season½ tsp
-
garlic cloves2
-
fresh basil leaves only, plus extra to serve2 - 3 sprigs
-
canned crushed tomatoes400 g
-
dry white wine80 g
Wartości odżywcze na 1 portion
Kalorie
653 kcal /
2743.3 kJ
Białko
20.2 g
Tłuszcz
36.9 g
Węglowodany
56.8 g
Błonnik
6.8 g
Tłuszcz nasycony
12.3 g
Sód
1434.9 mg