Riso con Melanzane

Riso con Melanzane is a delightful Italian rice dish featuring tender eggplant combined with aromatic spices and a rich tomato sauce. This comforting meal is not only flavorful but also embodies the essence of Mediterranean cuisine.

Ingredients

• Arborio rice - 150 grams
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Crushed tomatoes - 200 grams
• Vegetable broth - 500 milliliters
• Basil - 5 grams, fresh, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional for serving)

Steps

1. Begin by heating 1 tablespoon of olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the diced eggplant and cook for an additional 5-7 minutes, until the eggplant is soft and slightly browned.
4. Add the Arborio rice to the saucepan, stirring for 1-2 minutes until the rice is well coated with the oil and slightly toasted.
5. Pour in the crushed tomatoes and vegetable broth, and season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Let it simmer for about 18-20 minutes, stirring occasionally until the rice is creamy and cooked through.
7. Once cooked, remove from heat and mix in the chopped basil.
8. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and tomatoes, aiding in overall health.

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