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Eggplant involtini with risotto
Prep. 30min
Total 1 h 55min
4 portions
Ingredients
Risotto
-
eschalots30 g
-
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
-
extra virgin olive oil for drizzling2 - 4 tbsp
-
salt plus extra to season½ tsp
-
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
Difficulty
easy
Nutrition per 1 portion
Sodium
1434.9 mg
Protein
20.2 g
Calories
2743.3 kJ /
653 kcal
Fat
36.9 g
Fiber
6.8 g
Saturated fat
12.3 g
Carbohydrates
56.8 g
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Signature Risottos
9 Recipes
Australia and New Zealand
Australia and New Zealand
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