To prepare, cut the eggplant into approx. 2 cm cubes and coat with the flour. Also dice the burrata.

In a small saucepan, sauté the rice in 1 tbsp olive oil until translucent. Then gradually add the vegetable stock. Simmer for 15-18 minutes to create a creamy risotto.

While the risotto is simmering, mix 1 tbsp of soy sauce and the organo to make a marinade. Fry the breaded eggplant cubes in the hot oil for 3-4 minutes. Drain on kitchen paper and then mix with the marinade.

Gently fry the prawns in a pan with 1 tbsp olive oil until they are translucent in the middle. Season with salt and pepper.

Remove the risotto from the heat and stir in the burrata. Season with salt if necessary.

Divide the risotto between plates and garnish with the prawns and diced eggplant.