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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.
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.
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.
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.
The recipe Eggplant and carrot risotto is composed of the following macronutrients.
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I love this app!
I love this app! The food is super varied and filling (and soo delicious!). With one purchase I have the ingredients for a whole week together, thanks to the shopping list. The ingredients are also readily available and not really expensive.
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