Eggplant and carrot risotto - recipe | FoodPal
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 piece
Keywords
- rice
- leek
- eggplant
- carrot
- pesto
- milk
- garlic
- lemon
- olive oil
- spelt
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Skillet
- Wooden spoon
- Whisk
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1 (60 g) Carrots, carrots (fresh)
- 2 Teaspoons Olive oil
- ½ (170 g) Eggplant (fresh)
- 50 g Risotto rice (raw)
- ½ (1,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- ½ Pinch(s) Cayenne pepper
- ½ Tablespoon Rosemary (fresh)
- ½ Teaspoon Raisins
- ½ Tablespoon Spelt wholemeal flour
- ½ Teaspoon Pesto verde
- 1 ½ Teaspoon Soy cream Cuisine
- ½ Tablespoon Lemon juice
- 50 ml Oat milk, oat drink
- 250 ml Vegetable broth (gluten-free)
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