Aubergine risotto with goat's cheese and basil

Name: aubergine risotto with goat's cheese and basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 1 toe garlic; 4 el traditional olive oil; 300 g risotto rice; 1 liter vegetable stock of tablet; 1 lemon cleaned up; 150 g Bettine Blanc goat cheese 55; 15 g fresh basil only the leaves

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: garlic, traditional olive oil, lemons (scented) and Bettine Blanc goat cheese 55.

Ingredients

Directions

Cut the aubergine into cubes of 1 x 1 cm. Slice the garlic. Heat the oil in a pan. Fry the aubergine and garlic for 6 minutes.
Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed.
Then add another dash of broth and continue until the rice is tender. This takes about 20 minutes. Take the risotto from the fire.
Grate the yellow skin of the lemon and squeeze out the fruit. Add all the grater, and the juice to taste, to the risotto.
Crumble the goat's cheese and cut the basil leaves into strips. Mix the risotto with some salt and pepper. Serve the risotto directly.

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Nutrition

480Calories

Sodium0% DV1.235mg

Fat28% DV18g

Protein24% DV12g

Carbs21% DV64g

Fiber16% DV4g

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