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Liam Walshe
Aubergine risotto with goat's cheese and basil
A tasty Italian recipe. The vegetarian side dish contains the following ingredients: garlic, traditional olive oil, lemons (scented) and Bettine Blanc goat cheese 55.
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Ingredients
Directions
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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.
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Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed.
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Then add another dash of broth and continue until the rice is tender. This takes about 20 minutes. Take the risotto from the fire.
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Grate the yellow skin of the lemon and squeeze out the fruit. Add all the grater, and the juice to taste, to the risotto.
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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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