INGREDIENTS

INSTRUCTIONS

Dice the eggplant and sprinkle with salt. Allow the eggplant to drain
for 30 minutes then rinse briefly and dry well. Peel and quarter the
onion, remove the seeds from the capsicums and cut the flesh into
large chunks, cut away tough stalks from asparagus and cut into
manageable lengths. Mix all these vegetables with the olive oil and
roast at 240c. for 30 minutes, stirring once.  Meanwhile, begin the
risotto. Heat the remaining olive oil and add the  garlic and spring
onions in Tamaras Risotto Pot*. Add the rice and  stir to coat. Add the
white wine and allow the liquid to be absorbed.  Begin adding stock,
1/2 cup at a time and stir well between each  addition.  When adding
the last addition of stock, add the roasted vegetables and  their juice
and stir to combine.  Add the grated cheese, sour cream and black
pepper and serve  immediately with a spoonful of pesto on top.
Converted by MC_Buster.  Per serving: 1578 Calories (kcal); 76g Total
Fat; (46% calories from  fat); 51g Protein; 148g Carbohydrate; 61mg
Cholesterol; 6827mg Sodium  Food Exchanges: 6 Grain(Starch); 3 Lean
Meat; 9 1/2 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.  Posted
to MM-Recipes Digest  by "Alan Hewitt" <alan@atoc.demon.co.uk>  on Nov
11, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 869
Calories From Fat: 712
Total Fat: 80.8g
Cholesterol: 69.4mg
Sodium: 1100.1mg
Potassium: 369mg
Carbohydrates: 10.8g
Fiber: 1.8g
Sugar: 2.1g
Protein: 28.2g