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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (cut into 1 inch cubes)
- 1 cup tomatoes (quartered)
- 1 zucchini (large, chopped into 1 inch cubes)
- 4 cloves garlic
- 1 pinch salt
- black pepper (Sprinkle of)
- 1/4 cup olive oil
- 2 Tbsp. olive oil
- 2 red onions (finely sliced)
- 2 cloves garlic (finely sliced)
- 1 Tbsp. rosemary (finely sliced)
- 1 Tbsp. thyme (finely sliced)
- 1/4 cup sun dried tomatoes (finely sliced)
- 2 Tbsp. dairy free butter
- 1 cup risotto rice
- 1 cup red wine (make sure it’s safe for vegans)
- 4 cups vegetable stock
- 1 cup basil
- 1/4 cup pine nuts
- basil leaves (ripped)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium1150mg48% |
| Potassium970mg28% |
| Protein9g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber9g36% |
| Sugars12g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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