- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Energy 246.01 (Kcal)
- Carbohydrates 37.81 (g) of which sugars 3.80 (g)
- Proteins 9.87 (g)
- Fat 6.54 (g) of which saturated 3.10 (g)of which unsaturated 2.02 (g)
- Fibers 4.19 (g)
- Sodium 319.43 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Variants, and Tips
You can flavor the risotto with other cold cuts, herbs, or spices. For a vegetarian version, you can easily omit the ham.
If you don’t want to prepare the risotto, you can boil the rice in water, drain it, and season it. I prefer to cook it as risotto because it becomes more compact and it’s easier to prepare the rolls.
The eggplant slices can be grilled or fried instead of baked.
You can prepare the rolls in advance and bake them before serving.
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