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Eggplant involtini with risotto

Eggplant involtini with risotto
4.8 34 évaluations
Prép. 30min
Total 1h 55min
4 portions
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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

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Également présenté dans

Signature Risottos 9 Recettes
Australie et Nouvelle-Zélande

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