Tomato, Eggplant and Prawn Risotto

Name: Tomato, Eggplant and Prawn Risotto
Total time: 59 min
Yield: 10
Ingredients: 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

Preparation time
59 min
Difficulty Intermediate
Number of servings
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, making it a perfect base for a delightful prawn risotto. Enjoy the rich flavors and textures that make prawn risotto a beloved classic in Italian cuisine.

Ingredients

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

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