5.0 from 6 votes
Risotto with Eggplant
This is an excellent recipe that combines eggplant in an outstanding risotto.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 433 kcal
Course:
Main Course
Cuisine:
Italian
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
Cup of Yum
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
96g
(32%)
Protein
9g
(18%)
Fat
1g
(2%)
Sodium
11mg
(0%)
Potassium
734mg
(21%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
1055IU
(21%)
Vitamin C
23.7mg
(26%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 96g | 32% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Sodium | 11mg | 0% |
| Potassium | 734mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.