You've probably ever tried the classic Italian risotto Arborio rice. And risotto made from buckwheat? Come, let's try it! This tasty, quick dish products it will require a little bit and they almost all have in the country in the season. This risotto will appreciate dieters and vegetarians, and everyone else will like it too!
|Cooking time 20 minutes||Number of servings 3|
To cook risotto I used the buckwheat in cooking bags "Mistral".
Pre-boil the buckwheat and drain out the water.
Cut the eggplant cubes, season with salt. Onions finely chop. Warm up a frying pan with olive oil. Squeeze hands eggplants from moisture - so they will not absorb much butter. Eggplant and onions, saute on medium heat.
Add to the pan the garlic, add wine and evaporate.
Add in the buckwheat pan and pour in the cream. Stir, put a portion of grated cheese (reserve a little for decoration) and herbs. Try, if necessary doselevel.