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Receta Risotto Of Roasted Vegetables With Pesto

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Ingredientes

Cost per recipe $13.43 view details

Direcciones

  1. Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for 30 min then rinse briefly and dry well. Peel and quarter the onion, remove the seeds from the capsicums and cut the flesh into large chunks, cut away tough stalks from asparagus and cut into manageable lengths. Mix all these vegetables with the extra virgin olive oil and roast at 240c. for 30 min, stirring once.
  2. Meanwhile, begin the risotto. Heat the remaining extra virgin olive oil and add in the garlic and spring onions in Tamaras Risotto Pot*. Add in the rice and stir to coat. Add in the white wine and allow the liquid to be absorbed. Begin adding stock, 1/2 c. at a time and stir well between each addition.
  3. When adding the last addition of stock, add in the roasted vegetables and their juice and stir to combine.
  4. Add in the grated cheese, lowfat sour cream and black pepper and serve immediately with a spoonful of pesto on top.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2176g
Calories 1312  
Calories from Fat 743 57%
Total Fat 83.88g 105%
Saturated Fat 21.34g 85%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 4609mg 192%
Potassium 2514mg 72%
Total Carbs 81.98g 22%
Dietary Fiber 29.8g 99%
Sugars 35.32g 24%
Protein 35.57g 57%
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