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Risotto timbale with eggplant

ingredients

servings

4

Rice

1 glass

Vegetable broth

1 and 1/2 glasses

Aubergine

2 unit

Tomato pulp

250 grams

Breadcrumbs

80 grams

Iodized salt

to taste

first courses from Italy - Lombardia

Risotto timbale with eggplant

Risotto timbale with eggplant

vegan with gluten high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto timbale with eggplant

A good single dish and easy to carry, lightweight and ready in half an hour. I chose the eggplant, you can vary with vegetables of your choice, always following the same procedure.

Risotto timbale with eggplant step 1

step 1

We prepare the risotto in a pressure cooker: inserted into the pot a dolium wire, you do warm up. Add eggplant cut into cubes and fry a minute. Pour the tomato pulp.

Risotto timbale with eggplant step 2

step 2

Add the rice and broth, season with salt and stir. Close, pressure and flow rates in a 7-minute cooking dates from the whistle. Bleed the pot, open and mix well. Transfer everything into a bowl.

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Risotto timbale with eggplant step 3

step 3

United full breadcrumbs, salt and, if desired, pepper. Lightly oil and cover with breadcrumbs a baking sheet. Pour the risotto and compattatelo well against the ground with a spoon.

Risotto timbale with eggplant step 4

step 4

Leveled with a spatula. Bake at 200 degrees for 25 minutes. It is not necessary to add breadcrumbs: the delicious crust is created equally.

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