Recipe Created By:

Carmela Sereno Hayes



ready in

30 minutes



What you will need

  • 250g RISO GALLO 1856 Vegetable Risotto
  • 1 tbsp oil
  • 40ml wine
  • 1 large aubergine
  • Salt, as required
  • Olive oil spritz, as required
  • 20g butter
  • 40g Parmigiano Reggiano, grated.
  • 1 small lemon, zested
  • Drizzle of an aged balsamic, optional

How to prepare:

Toast the rice in a shallow pan with a tablespoon of oil.

Add 40ml of wine and allow to evaporate.

Pour in 700ml boiling water to the pan and stir intermittently on a medium-high heat for 15-17 minutes.

Slice the aubergine into thin slices. Lay the slices onto a lined baking tray.

Add a sprinkle of salt and a spritz of olive oil. Bake (180C fan-assisted) for 12 minutes turning halfway through baking. Cook until tender.

Once the risotto is ready, remove from the heat. Add the butter, Parmigiano Reggiano and lemon zest. Stir well.

Lay the aubergine slices into 3 small ramekins, leaving the slices hanging over the edge.

Top ramekin with the risotto and fold over the aubergine slices that are over-hanging, forming a parcel.

Invert onto a plate and serve with a drizzle of your favourite balsamic.

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