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Risotto fennel eggplant and dried capers

ingredients

servings

4

Grated lemon peel

1 teaspoon

Grated Parmesan cheese

2 spoons

Fresh rosemary

1 sprig

Wild fennel

20 oz

Celeriac

1 unit

Onions

1 unit

Carrots

1 unit

Garlic

1 half wedge

Capers

20 oz

Aubergine

400 oz

Carnaroli rice

320 oz

first courses from Italy - Lazio

Risotto fennel eggplant and dried capers

Risotto fennel eggplant and dried capers

vegetarian with lactose high in iron high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto fennel eggplant and dried capers

Risotto with cream of eggplant sautéed, creamed with pesto garnished with dried wild fennel and capers and rosemary flowers

Risotto fennel eggplant and dried capers step 1

step 1

Prepare the broth: In a saucepan, sauté olive oil onion carrot and celery. Add cold water and bring to a boil. Keep on low heat for 15 minutes.

Risotto fennel eggplant and dried capers step 2

step 2

Chop fennel, rosemary and lemon zest. Add a little oil and mix well.

Risotto fennel eggplant and dried capers step 3

step 3

In a pan fry the garlic in hot oil, add some capers and diced eggplant. Season with salt and pepper and cook. Blend all the ingredients until creamy.

Risotto fennel eggplant and dried capers step 4

step 4

In a saucepan, toast the rice for two minutes. Add little by little the vegetable broth. Towards half-cooked start to add a little 'of aubergine cream. Finish cooking.

Risotto fennel eggplant and dried capers step 5

step 5

Creaming: once the rice and cooked, turn off the heat and add the Parmesan cheese and pesto prepared earlier. Stir vigorously adding oil and broth until obtaining a creamy consistency.

Risotto fennel eggplant and dried capers step 6

step 6

Serve in a flat-bottomed garnishing with dried capers previously and flowers of rosemary.

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