Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Risotto
- 30 g eschalots
- 20 g extra virgin olive oil
- 250 g Arborio rice
- 500 g water
- 1 tsp salt
- 150 g mozzarella cheese, cut into pieces (1 cm)
Eggplant involtini
- 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 12 pieces eggplant, cut lengthways into thin slices (5 mm)
- 2 - 4 tbsp extra virgin olive oil, for drizzling
- ½ tsp salt, plus extra to season
- ½ tsp fresh ground black pepper, plus extra to season
- 2 garlic cloves
- 2 - 3 sprigs fresh basil, leaves only, plus extra to serve
- 400 g canned crushed tomatoes
- 80 g dry white wine
- Nutrition
- per 1 portion
- Calories
- 2743.3 kJ / 653 kcal
- Protein
- 20.2 g
- Carbohydrates
- 56.8 g
- Fat
- 36.9 g
- Saturated Fat
- 12.3 g
- Fibre
- 6.8 g
- Sodium
- 1434.9 mg
In Collections
Alternative recipes
Risotto verde
45 min
Mushroom-stuffed mushrooms
50 min
Russian beetroot salad
1 Std. 10 Min
Spinach and artichoke penne
1 godz. 5 min
Tagliatelle with porcini mushrooms
1 godz.
Herbed mushrooms with pearl barley and roasted hazelnuts
13h 25 min
Ricotta and spinach crespelle "cake"
40 min
Slow cooked beans with walnut pesto (TM6)
8h 15min
Grilled mushrooms with avocado and parsley dressing
20min
Ricotta, mint and zucchini lasagne
2 godz.
Broccoli mustard pasties
1h 55min
Filo spinach slice
55min