Risotto / aubergine compote with Parmesan
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Why it's good
A creamy spoonful, lifted by the savoury note of Parmesan and the scent of basil.
Preparation tips
Enjoy hot or at room temperature. Reheat directly in the jar: in the microwave after removing the lid, or in a bain-marie. In a frying pan, pour out the contents and warm through gently.
Nutritional information
This creation
The softness of a wholegrain rice risotto and the melting texture of an aubergine compote with Parmesan.
What's inside
The aubergines simmer with tomato, onion and garlic until coated in a basil sauce.
Why you'll love it
Because it brings together two recipes to savour separately or in the same spoonful. A numbered creation, produced in a limited edition.
How to enjoy
Straight from the jar, piping hot, with a few Parmesan shavings and a grind of black pepper. For a gratin version, tip the bento into a small dish, sprinkle with a thin layer of breadcrumbs, add a drizzle of olive oil, then slide under the grill.
