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Tomato, Eggplant and Prawn Risotto

  • 59 min
  • Intermediate
  • 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.
  • 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
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