Carrot Risotto with Eggplant and Pesto Sauce
The rice in this dish is easily digestible, while the carrots contain the fiber pectin, which promotes digestion and supports the intestines.
This risotto can also be prepared with zucchini, parsnips or beetroot instead of carrots.
- 2 carrots
- 1 garlic (clove)
- 1 sprig rosemary
- 4 tablespoons olive oil
- 3 ½ ounces Arborio rice
- 2 cups Vegetable broth
- 3 tablespoons Soy creamer
- 1 teaspoon lemon juice
- salt (kosher)
- Black pepper (freshly ground)
- 1 Eggplant
- 1 tablespoon rosemary
- 1 pinch cayenne pepper
- 1 teaspoon Spelt flour
- 3 ½ fluid ounces Oat Milk
- 1 tablespoon Pesto
Clean and peel the carrots and cut them into small cubes. Peel and chop the garlic. Wash rosemary, shake dry, pluck needles and chop into small cubes.
Heat 1 tablespoon of oil in a pot, sauté the carrots and garlic for 5 minutes over medium heat, then add the rice and sauté for another 2 minutes. Then add a little broth so that everything is slightly covered, always stirring. Little by little, stirring, pour on the broth lightly until the broth is used up. Then let it swell on low heat for 10 minutes. Then stir in 1 tablespoon of soy cream and season to taste with salt, pepper, half of the rosemary and lemon juice.
At the same time clean, wash and cut the eggplant into small cubes. Heat 2 tablespoons of oil in a frying pan, fry the eggplant cubes and raisins for 8 minutes. Season with salt, pepper, remaining rosemary and cayenne pepper.
Heat 1 tablespoon of oil in a pot, dust with flour, add the oat drink with a whisk while stirring and simmer for 3 minutes until lightly bound. Stir in the pesto and remaining soy cream and season to taste with salt and pepper.