Eggplant risotto "alla norma Sicilia"
      • Eggplant risotto "alla norma Sicilia"
      • Eggplant risotto "alla norma Sicilia"

      Eggplant risotto "alla norma Sicilia" (250 gr.)

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      Eggplant risotto (250 gr.)

      For all those who do not have time and are in a hurry, but do not want to give up a complete and delicious first course.

      PREPARATION MODE: in a large pan with a drizzle of already hot oil, pour the "Preparato per Risotto" and brown for 1 minute over moderate heat. Still stirring, pour half a glass of water (or white wine) and let it evaporate. Pour a little at a time 700 ml of hot water and let it dry completely (15 minutes). Adjust the salt to taste. Add a knob of butter, stir for 1 minute. 

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      Eggplant risotto (250 gr.)

      INGREDIENTS: Carnaroli Rice (93%), Vegetable Broth* (Salt, Starch and Potato Maltodextrin, Extract of

      Yeast, Carrot and Onion Extracts, Sunflower Oil, Basil, Parsley and Rosemary Extracts), Aubergine* (1.7%), Tomato*, Carrot*, Onion*, Pepper*, Basil*, Oregano*, Salt. (*Dehydrated products). 

      PREPARATION MODE: in a large pan with a drizzle of already hot oil, pour the "Risotto Preparation" and brown for 1 minute over moderate heat. Still stirring, pour half a glass of water (or white wine) and let it evaporate. Pour a little at a time 700 ml of hot water and let it dry completely (15 minutes). Adjust the salt to taste. Add a knob of butter, stir for 1 minute. 

      Nutritional values per 100 g. 

      Energy kj 1502, kcal 354, fat g. 1.3, saturated fat g. < 0.1, carbohydrates g. 77, sugars g. < 0.7, fibre g. 1.7, protein g. 7.7, salt g. 1.9.

      Bag (250 g.)

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      Eggplant risotto "alla norma Sicilia" (250 gr.)

      Eggplant risotto (250 gr.)

      For all those who do not have time and are in a hurry, but do not want to give up a complete and delicious first course.

      PREPARATION MODE: in a large pan with a drizzle of already hot oil, pour the "Preparato per Risotto" and brown for 1 minute over moderate heat. Still stirring, pour half a glass of water (or white wine) and let it evaporate. Pour a little at a time 700 ml of hot water and let it dry completely (15 minutes). Adjust the salt to taste. Add a knob of butter, stir for 1 minute. 

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