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🍽️ Carrot Risotto with Eggplant and Pesto Cream

546 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Garlic clove
• 1 Sprig Rosemary
• 4 tbsp Olive oil
• 100 g Risotto rice
• 500 ml Vegetable broth
• 3 tbsp Soy cream
• 1 tsp Lemon juice
• Salt
• Pepper
• 1 Eggplant
• 1 tbsp Raisins
• 1 Pinch Cayenne pepper
• 1 tsp Spelt wholemeal flour
• 100 ml Oat drink (oat milk)
• 1 tbsp Pesto

Instructions

1. 1. Peel the carrots and cut them into small cubes.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the rosemary and shake it dry.
4. 4. Pluck the rosemary needles from the stems and chop them finely.
5. 5. Heat one tablespoon of oil in a pot.
6. 6. Add the carrot cubes and garlic to the pot.
7. 7. Sauté the vegetables for five minutes over medium heat.
8. 8. Add the rice and continue to sauté for two minutes.
9. 9. Deglaze the rice with a little broth until the liquid just covers it.
10. 10. Stir constantly while you add the broth gradually.
11. 11. Repeat adding liquid until all the broth is used up.
12. 12. Let the risotto swell for ten minutes over low heat.
13. 13. Stir one tablespoon of soy cream into the risotto.
14. 14. Season the risotto with salt, pepper, half of the rosemary, and lemon juice.
15. 15. Wash the eggplant and cut it into small cubes.
16. 16. Heat two tablespoons of oil in a frying pan.
17. 17. Add the eggplant cubes and raisins to the pan.
18. 18. Sauté the mixture for eight minutes.
19. 19. Season the eggplant with salt, pepper, the remaining rosemary, and cayenne pepper.
20. 20. Heat one tablespoon of oil in a pot.
21. 21. Dust the oil with flour.
22. 22. Pour in the oat drink while stirring with a whisk.
23. 23. Let the sauce simmer for three minutes until it thickens slightly.
24. 24. Stir the pesto and the remaining soy cream into the sauce.
25. 25. Finally, season the sauce with salt and pepper.

Nutrition per serving

• kcal: 546
• Protein: 11 g · Fett/Fat: 29 g · Carbs: 59 g