Red Curry & Roasted Eggplant Risotto
35 min
Veggie
73648
For 2 Portions
250 ml
coconut milk
200 g
Arborio rice
60 g
red curry paste
10 g
ginger
4 g
Parmesan
4 g
basil, fresh
2
shallot
1
eggplant
550 ml
vegetable broth
20 g
butter
10 ml
vegan fish sauce
1 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash eggplant and dice.