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Veggillion on Lentil Risotto

5 from 5 votes
Prep Time 1 hour
Cook Time 1 hour 40 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 154 kcal

Ingredients
 

For the veggillion

  • 3 Pc. Eggplant fresh
  • 1 tbsp Oil
  • 1 Pc. Onion
  • 3 Pc. Clove of garlic
  • 4 Pc. Mushrooms
  • 1 Pc. Carrot
  • 200 g Kidney beans
  • 1 tbsp Soy sauce
  • 2 tbsp Dried herbs
  • 4 tbsp Yeast flakes
  • 135 g Oatmeal
  • 2 Pc. Zucchini
  • 2 Pc. Carrots
  • 1 Pc. Lemon

For the lentil risotto

  • 1 Cup Beluga lentils
  • 2 Cup Lentils red
  • 6 Cup Water
  • 1 packet Soup greens
  • 1 Pr Salt
  • 1 Pr Pepper
  • 1 Pr Chili
  • 1 tbsp Bianco balsamic vinegar
  • 100 g Parmesan cheese

Instructions
 

For the Veggillion:

  • Cut the aubergines in half, place on a baking sheet and season with salt, pepper, chilli and sugar. Grill the aubergines in the oven for about 20 minutes with the grill switched on. Then preheat the oven to 180 ° C. Line the baking sheet with parchment paper.
  • Peel and finely chop the onion and garlic. Clean and finely chop the mushrooms. Peel the carrot and grate finely. Heat the oil in a pan and fry the onion and garlic in it until tender.
  • Add the mushrooms and shredded carrots and fry for another 5 minutes.
  • Remove the aubergine from the shell with a spoon. Add eggplant and remaining ingredients for the veggillion and mix together. If the mixture is too dry or too moist, add a little water or oatmeal.
  • Bring the mixture into shape, press lightly and bake in the hot oven for about 45 minutes.
  • Shortly before the end of the cooking time, cut a thin long slice from a zucchini with a vegetable peeler and wrap it around the veggillion.
  • For the color, cut the carrots and medium-sized zucchini into spaghetti with a spiral cutter. Marinate these spaghetti with sugar, olive oil and lemon zest, salt, pepper, chilli, garlic and honey to taste.

For the lentil risotto:

  • For the risotto, cut the soup greens into small pieces and fry them together with an onion and deglaze with white balsamic vinegar.
  • Add the black beluga lentils and all the water and simmer for about 15 minutes. Add the red lentils and simmer for another 10 minutes.
  • Reduce the heat and now add the ricotta and Parmesan and season with salt, pepper and chilli to taste.
  • To serve, place the risotto on the plate and form a well. Pour in part of the vegetable spaghetti here, put on the Veggillion and top with vegetable spaghetti.

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 18gProtein: 10.9gFat: 4.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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