Summary

Ingredients

• 300 g risotto
• 1 onion (s)
• 2 cloves garlic
• 125 g bacon
• 1 eggplant (s)
• 1 zucchini
• 1 avocado (s), ripe
• 300 ml white wine
• 200 ml red wine
• 400 ml tomato (pizza)
• 1 tablespoon tomato paste
• oregano
• marjoram
• rosemary
• nutmeg
• salt
• pepper
• 1 tablespoon sugar
• 80 g parmesan, freshly rated
• 2 tablespoon butter
• vegetable broth

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Instructions

1. Peel onion and garlic and chop finely.
2. Heat 1 tablespoon of butter in a saucepan and fry the diced bacon, onion and garlic in it. After about 2 minutes add the risotto rice and sauté briefly. Deglaze with the wine. Now pour in the vegetable stock over and over again for 25 minutes until the rice is swollen but still firm to the bite.
3. Meanwhile, cut the aubergine, peeled and pitted avocado and zucchini into small cubes. Add to the risotto together with the pizza tomatoes and simmer for about 10-15 minutes.
4. Season to taste with the spices and fold in 1 tablespoon of butter and the parmesan.
5. As a side dish for 8 people, as a main course for 4.