Risotto with Aubergine (Eggplant) and Roast Paprika

Risotto with Aubergine (Eggplant) and Roast Paprika
Category, DifficultyBeginnerYields1 ServingTotal Time40 mins
Risotto with Aubergine (Eggplant) and Roast Paprika
 1 Pack Bio XXI Risotto
 200 g Red paprika
 300 g Eggplant
 100 g Cashew Nuts
 1 tbsp Natural Yogurt
 Olive oil (to taste)
 Salt (to taste)
 Pepper (to taste)
Preparation
1

Cook the Bio XXI Risotto as per package instructions.

2

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

3

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

4

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

5

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

6

Drop olive oil on top.

7

Serve.

Decorations
8

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

Ingredients

 1 Pack Bio XXI Risotto
 200 g Red paprika
 300 g Eggplant
 100 g Cashew Nuts
 1 tbsp Natural Yogurt
 Olive oil (to taste)
 Salt (to taste)
 Pepper (to taste)

Directions

Preparation
1

Cook the Bio XXI Risotto as per package instructions.

2

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

3

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

4

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

5

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

6

Drop olive oil on top.

7

Serve.

Decorations
8

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

Risotto with Aubergine (Eggplant) and Roast Paprika
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