ingredients

1 eggplant
200g of long raw rice
1 bag of Risotto mushrooms and cheese sauce MAGGI
1 can of crabmeat (150g)
1 pod of saffron
150 ml of water
50 ml of liquid cream
1 teaspoon of oil

Steps

Step 1

Cook the rice for 15 minutes in boiling water. Cut the eggplant into cubes and fry with the oil for 8 minutes.

2nd step

Drain the rice and spill it in the pan. Add the water, the saffron pod, the cream, the contents of the bag, the diced eggplant, the drained crab and mix.

Cook over low heat for 3 minutes, stirring.

tips

You can replace the crab with shrimp.