Eggplant risotto | 250 g
Gli Aironi ready-to-cook eggplant risotto, also known in Italy as Risotto Melanzane alla Norma.
Taste and character
Eggplant, tomato, basil and oregano.
How to use
Toast the mix for a minute in a splash of oil, add half a glass of white wine or water, then 700 ml of hot water in stages. Ready in about 17 minutes.
Pairs well with
Pecorino and fresh basil.
Choose this when
You love pasta alla Norma and want to try it as a risotto.
Details
This classic eggplant risotto, made with the finest Carnaroli rice, is also known in Italy as Risotto Melanzane alla Norma.
Ingredients: Long-grain rice 91.6%, vegetable stock (salt, potato starch, maltodextrin from potato, yeast extract, carrot and onion extract, sunflower oil, paprika, basil, oregano), eggplant 1.6%, onion, tomato, salt, carrot, paprika, basil, oregano.
Ingredients (Swedish label): Long-grain rice 91.6%, vegetable stock (salt, potato starch, carrot and onion extract, yeast extract, sunflower oil, basil, parsley, rosemary), eggplant 1.6%, onion, tomato, salt, carrot, paprika, basil, oregano
Directions: Pour the risotto mix into a large frying pan with a splash of olive oil and stir constantly until lightly toasted (1 min). Add half a glass of water or white wine and let it evaporate. Then add 700 ml of hot water in stages, stirring until the liquid is absorbed (15 min). Season with salt to taste, add a knob of butter and stir well before serving. (1 min)
Nutrition
Producer: gliAironi
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