Cook the Bio XXI Risotto as per package instructions.

Cut the aubergine (eggplant) lengthwise in 4 parts and remove the pulp and seeds, cut in 2cm x 2cm pieces (approx.).

Cut the paprika in 2cm x 2cm pieces (approx.).

Place the cut Aubergine and Paprika on a baking sheet, splash some olive oil over them and mix.

Bake till they are well browned. Add salt to taste. Mix the baked Aubergine and Paprika with the cashew nuts and the risotto.

Drop olive oil on top.

Serve.

Decorate the dishes with fresh herbs, lemon zest, grated cheese, or any ingredient that you think highlights the main sauce’ flavours.