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Eggplant involtini with risotto

Eggplant involtini with risotto
4.7 41 ratings
Prep. 30 min
Total 1 h 55 min
4 portions
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Ingredients

Risotto
  • eschalots
    30 g
  • extra virgin olive oil
    20 g
  • Arborio rice
    250 g
  • water
    500 g
  • salt
    1 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 drizzling
    2 - 4 tbsp
  • salt plus extra to season
    ½ tsp
  • fresh ground black pepper plus extra to season
    ½ tsp
  • garlic cloves
    2
  • fresh basil leaves only, plus extra to serve
    2 - 3 sprigs
  • canned crushed tomatoes
    400 g
  • dry white wine
    80 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1434.9 mg
Protein 20.2 g
Energy 2743.3 kJ / 653 kcal
Fat 36.9 g
Fibre 6.8 g
Saturated Fat 12.3 g
Carbohydrates 56.8 g

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