Risotto with eggplant and avocado

Healthy recipe: Risotto with eggplant and avocado

Preparation: 5 min / Cooking: 5 min

Ingredients: for 4 people

  • 2 aubergines
  • 200g of brown rice
  • 60cl of vegetable broth
  • 1 citron
  • 2 avocados
  • 4 tablespoons of olive oil

Preperation : 

  • place the rice, broth and 2 tablespoons of oil in a saucepan,
  • cook over low heat, stirring regularly, until the liquid is completely absorbed
  • add the diced eggplant, lemon juice and crushed avocados with the rest of the oil
  • add salt and pepper

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