3 cups of water (720 ml)
1 cup of rice (200 g)
200 g of green peas, cut in half
1 large carrot (200 g), cut into fine diagonal strips
1 cup of salted vegetable scraps (120 g)
1 medium onion (100 g), chopped
1 small red or yellow bell pepper (100 g), seeded and cut into strips
8 baby eggplants (185 g), cut in half
1/2 teaspoon of salt
For the seasoning
1 tablespoon of olive oil
3 cloves of garlic, minced
2 tablespoons of lemon juice
4 tablespoons of chopped green onions
3 cups of water (720 ml)
1 cup of rice (200 g)
200 g of green peas, cut in half
1 large carrot (200 g), cut into fine diagonal strips
1 cup of salted vegetable scraps (120 g)
1 medium onion (100 g), chopped
1 small red or yellow bell pepper (100 g), seeded and cut into strips
8 baby eggplants (185 g), cut in half
1/2 teaspoon of salt
For the seasoning
1 tablespoon of olive oil
3 cloves of garlic, minced
2 tablespoons of lemon juice
4 tablespoons of chopped green onions
In a large saucepan, bring the water to a boil, covered
Add the remaining ingredients and let it simmer again
Reduce the heat and cook, stirring occasionally, until the rice and vegetables are tender and have absorbed all the water (around 30 minutes)
Prepare the seasoning: in a medium skillet with olive oil, sauté the garlic over low heat, stirring constantly, until it starts to brown
Add the lemon juice and green onions and mix
Transfer the risotto to a bowl, add the prepared seasoning and mix
Serve immediately
143 calories per serving
