Directions:
- Light a grill.
- Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
- Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
- Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
- Add the wine and cook until it is absorbed.
- Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
- Cook until the rice is al dente, 20 minutes total.
- Stir in the eggplant puree and the cream and season with salt and pepper.
- Stir in the parsley and scallions.
- Spoon the risotto into bowls, sprinkle with sumac and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.23 Kcal (1270 kJ) | ||
| Calories from fat | 93.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 11.94mg | 4% | |
| Sodium | 172.29mg | 7% | |
| Potassium | 231.85mg | 5% | |
| Total Carbs | 42.14g | 14% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 107.38 Kcal (450 kJ) | ||
| Calories from fat | 33.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 16% | |
|---|---|---|---|
| Cholesterol | 4.23mg | 4% | |
| Sodium | 61.01mg | 7% | |
| Potassium | 82.1mg | 5% | |
| Total Carbs | 14.92g | 14% | |
| Sugars | 2.23g | 25% | |
| Dietary Fiber | 1.13g | 13% | |
| Protein | 1.62g | 9% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.8mg | 12% | |
| Calcium | 11.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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