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400 gr arborio rice
300 gr Perline® eggplants
Baby plum tomato sauce (optional)
a knob of butter
vegetable stock as needed
1/2 onion
grated parmesan cheese as needed


Serves 4


Cut the Perline® into rounds and stirfry with butter until golden, mince the onion and stirfry separately; add the rice and a little vegetable stock to the onion until the rice is golden. Add the vegetable broth a little bit at a time until the rice is cooked.  Add the baby plum tomato sauce, if you like, and the Perline® then cook for a further 5 minutes. Whisk with grated cheese for a couple of minutes and serve hot.

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