Green Bean Tomato Risotto

조리 순서

1. 
   1

   Place 2 eggplant slices and 2 green beans on the upper rack of the oven. Roast for 3 minutes on each side.

2. 
   2

   Heat 5g of olive oil in a pan. Add the eggplant, zucchini, and remaining green beans. Season with salt and black pepper, then sauté until tender.

3. 
   3

   Add red pepper flakes, 100ml water, 130g cooked rice, and 170ml tomato sauce to the sautéed vegetables. Adjust the seasoning with salt and simmer until the liquid reduces to a risotto-like consistency.

4. 
   4

   Top the finished risotto with the roasted eggplant and green beans. Drizzle with olive oil, sprinkle with black pepper, and let cool slightly before serving.