

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
- Heat oil in pan, add onion and garlic, cook 2 minutes
- Add rice, stir 1 minute
- Add BUITONI Tomato Coulis to roasted eggplant, water, wine and MAGGI Chef Master Stock. Bring to Boil, simmer covered for 15 minutes
- 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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