Risotto with eggplant cream
Instructions
Cook over medium heat, until they are almost completely undone, diced aubergines, with garlic and parsley, tomato and 3 tablespoons oil.
Blend everything together.
Saute butter and oil with chopped onion, add the rice and toast.
Bring cooking together gradually the hot broth.
Combine salt, pepper, cream of Aubergine, tuna Smoothie, a little butter and serve.
Ingredients and dosing for 4 persons
- 450 g of rice
- 2 small eggplant
- 3 cloves of garlic
- 400 g of tomato pulp
- Chopped parsley
- 200 g of tuna in olive oil
- 1 onion
- 125 cl of broth
- Hot pepper
- Butter
- 3 tablespoons of olive oil
- Salt