Tomato, Eggplant and Prawn Risotto

Tomato, Eggplant and Prawn Risotto

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.
  • 1:00 TIME
  • 10 Portions
  • medium

Ingredients

40ml Oil

250g Onion, chopped

5g Garlic, crushed

700g Arborio Rice

1kg BUITONI Tomato Coulis

2 Roasted eggplants

1L Water

250ml Dry white wine

40g MAGGI Chef Master Stock

250g Cooked peeled prawns

Method

  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

Note: Prawns can be substituted with chopped cooked chicken or for a vegetarian option, omit prawns and add 250g of peas and 50g baby spinach leaves.

Products used in the recipe

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