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


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


  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.