Risotto de berenjena y pimiento bajo en grasa y vegano 🍚

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Risotto de berenjena y pimiento bajo en grasa y vegano
🍚. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Risotto de berenjena y pimiento bajo en grasa y vegano
🍚, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de berenjena y pimiento bajo en grasa y vegano
🍚 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto de berenjena y pimiento bajo en grasa y vegano
🍚 is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Risotto de berenjena y pimiento bajo en grasa y vegano
🍚 using 13 ingredients and 8 steps. Here is how you cook that.

Risotto arborio de berenjena y pimiento bajo en grasa y vegano.

Ingredients and spices that need to be Prepare to make Risotto de berenjena y pimiento bajo en grasa y vegano
🍚:

1. 1/2 vaso arroz arborio a granel
2. 1/2 berenjena ecológica
3. 1/2 pimiento ecológico
4. 1 tomate mediano ecológico
5. 1/2 cebolla
6. 2 dientes ajo
7. 1 chorrito vinagre de manzana casero (opcional)
8. Aceite de girasol ecológico de primera presión en frío
9. 1 pizca sal rosa del Himalaya a granel (opcional)
10. Nueces a granel al gusto (opcional)
11. Jengibre en polvo a granel al gusto (opcional)
12. Cúrcuma en polvo a granel al gusto (opcional)
13. Agua filtrada

Instructions to make to make Risotto de berenjena y pimiento bajo en grasa y vegano
🍚

1. Dejar el arroz en remojo en agua filtrada la noche anterior.
2. Hacerle cortes por la parte interna a la berenjena cortada por la mitad longitudinalmente y hornearla junto al medio pimiento y el tomate cortado por la mitad (y preferiblemente sin piel si no es ecológico) a unos 180º durante unos 30-40 minutos.
3. En una sartén antiadherente sin aceite o con un chorrito de agua saltear la cebolla y el ajo picados a fuego medio hasta que estén tiernos, removiendo de tanto en tanto.
4. En una batidora batir las nueces junto a la pulpa de la berenjena, el pimiento y el tomate troceados y un chorrito de aceite.
5. Añadir a la sartén el arroz lavado y saltear durante otro par de minutos, removiendo constantemente.
6. Añadir el vinagre, la sal, el jengibre, la cúrcuma y el agua suficiente como para que lo cubra todo y seguir cocinando hasta que el arroz esté medio hecho.
7. Añadir el puré de la berenjena y seguir cocinando, removiendo constantemente, hasta que el líquido se haya evaporado o hasta que el arroz esté hecho. Echar algo más de agua si se considera necesario.
8. Servir inmediatamente.

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So that is going to wrap it up with this special food Steps to Make Favorite Risotto de berenjena y pimiento bajo en grasa y vegano
🍚. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!