There is probably a rice dish in every kitchen in the world: fried rice will be served in China, paella in Spain, and risotto in Italy, of course! Today I bring to your attention an option with tomatoes and shrimp.
Pick your recipe
You will need
- For 2 servings:
- 200 g of rice for risotto;
- 700 ml of chicken stock;
- 20 g butter;
- 1 tbsp olive oil;
- 1 large eggplant;
- 1 onion;
- 250 g peeled and sliced tomatoes in s / s;
- 150 g large peeled shrimp;
- 1 tbsp capers;
- 3 tbsp grated parmesan;
- Salt and pepper to taste.
Instruction manual
1
We clean the eggplant, cut into medium-sized cubes. Cut the onion. Heat the olive oil in a pan, put the vegetables in it and fry for 7-10 minutes. Add tomatoes and shrimp, hold for another 2-3 minutes, add capers. Our "fill" is ready.
2
In butter over medium heat, fry the rice until transparent. We begin to add the broth, one ladle each: as soon as the rice has absorbed one “portion”, we add another. Not in a hurry.
3
We try rice: if it doesn’t grit on its teeth, and the risotto has acquired a viscous consistency, add vegetables with shrimp. Let’s sweat for 3 minutes, until three parmesan. Add cheese and let it disperse (literally a minute). We lay out in warmed plates.