Chickpea penne
Peel and finely chop the garlic. Peel the carrot and cut into small cubes. Arugula wash and shake dry. Heat 1/2 tablespoon oil in a saucepan and sauté garlic...
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Eggplant and carrot risotto
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Preparation time:
45 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
651
Calories
59 g
Carbohydrates
9 g
Protein
39 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Olive oil | 2 Teaspoon |
 | Eggplant (fresh) | ½ (170 g) |
 | Risotto rice (raw) | 50 g |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Cayenne pepper | ½ Pinch(s) |
 | Rosemary (fresh) | ½ Tablespoon |
 | Raisins | ½ Teaspoon |
 | Spelt wholemeal flour | ½ Tablespoon |
 | Pesto verde | ½ Teaspoon |
 | Soy cream Cuisine | 1 ½ Teaspoon |
 | Lemon juice | ½ Tablespoon |
 | Oat milk, oat drink | 50 ml |
 | Vegetable broth (gluten-free) | 250 ml |
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Preparation:
Step 1:
Peel and finely chop the garlic. Peel carrots and cut into small cubes. Eggplant wash and also cut into small cubes. Rosemary wash, dry and cut into small pieces.
Step 2:
Heat 1/2 tablespoon olive oil in a saucepan and sauté carrots and garlic over medium heat for about 5 minutes. Then add the rice and sauté for another 2 min. Pour in broth while stirring until everything is just covered. Gradually add the remaining broth while stirring. When the broth is used up, leave everything to swell over low heat for 10 minutes. Then stir in half of the soy cream and season with salt, pepper, rosemary (half) and lemon juice.
Step 3:
While the rice swells, heat 1 tablespoon of oil in a frying pan and sauté the chopped eggplant with the raisins for about 8 minutes. Season with salt, pepper, cayenne pepper and the remaining rosemary.
Step 4:
Heat 1/2 tablespoon oil in a saucepan, dust with the spelt flour and add the oat milk, stirring with a whisk. Simmer for approx. 3 min until a slight binding begins. Finally, stir in the pesto and the rest of the soy cream and season with salt and pepper.
Macronutrient distribution:
The recipe Eggplant and carrot risotto is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Stove
Tablespoon
Whisk
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