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.
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40 milliliters Oil
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250 grams Onion, chopped
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5 grams Crushed garlic
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700 grams Arborio rice
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1 kilogram BUITONI Tomato Coulis
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2 ounces Roasted eggplants
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1 liter Water
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250 milliliters Dry white wine
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40 grams MAGGI Chef Master Stock
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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
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Components
VIETNAMESE RICE ROLL WITH CHARGRILLED PIECES
TAIWANESE "XL" SCHNITZEL CHARCOAL "KONG BA PAO"
RENDANG SHEPHERD'S PIE
