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Tomato, Eggplant and Prawn Risotto

Tomato, Eggplant and Prawn Risotto
Tomato, Eggplant and Prawn Risotto
  • Preparation time
    59 min
  • Difficulty Intermediate
  • Number of servings
    10
One of the most common ways of cooking rice in Italy, this Northern Italian dish is flavoured with the freshness of BUITONI Tomato Coulis and gets a delicious twist with the addition of eggplant.
Ingredients
  • 40 milliliters Oil
  • 250 grams Onion, chopped
  • 5 grams Crushed garlic
  • 700 grams Arborio rice
  • 1 kilogram BUITONI Tomato Coulis
  • 2 ounces Roasted eggplants
  • 1 liter Water
  • 250 milliliters Dry white wine
  • 40 grams MAGGI Chef Master Stock
  • 250 grams Cooked peeled prawns
Preparation
  • 1
    Heat oil in pan, add onion and garlic, cook 2 minutes
  • 2
    Add rice, stir 1 minute
  • 3
    Add BUITONI Tomato Coulis to roasted eggplant, water, wine and MAGGI Chef Master Stock. Bring to Boil, simmer covered for 15 minutes
  • 4
    Add prawns and simmer for a further 5 minutes. If desired garnish with grated parmesan cheese and Italian herbs before serving
Nutritional facts per serving
Energy
0.0 kcal
Protein
0.0 g
Carbohydrates
0.0 g
Sugars
0.0 g
Fiber
0.0 g
Sodium
0.0 mg
Fats
0.0 g
Saturated Fats
0.0 g
Components

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