Zucchini and eggplant rice
Zucchini and eggplant rice
Zucchini and eggplant rice
5
1
Stefano Moraschini
Prepare a mixture of onion, add the Eggplant and Zucchini cut into cubes and cook over low heat for 10 minutes, adding if necessary a little water.
Season with salt and add the rice, and Cook as for a normal risotto for 10 minutes.
Transferred everything in a baking dish, cover with slices of fontina cheese and finish baking at 200 degrees already warm for 10 minutes.
Calories calculation
Calories amount per person:
492
Ingredients and dosing for 4 persons
License
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