Perhaps every kitchen in the world has a rice dish: in China you will be served fried rice, in Spain - paella, and in Italy, of course, risotto! Today I bring to your attention a variant with tomatoes and shrimps.
It is necessary
- For 2 servings:
- 200 g of rice for risotto;
- 700 ml chicken broth;
- 20 g butter;
- 1 tbsp olive oil;
- 1 large eggplant;
- 1 onion;
- 250 g of peeled and cut tomatoes in s / s;
- 150 g large peeled shrimp;
- 1 tbsp capers;
- 3 tbsp grated parmesan;
- Salt and pepper to taste.
Instructions
Step 1
Peel the eggplant, cut into medium-sized cubes. We cut the onion. Heat the olive oil in a frying pan, put the vegetables there and fry for 7-10 minutes. Add tomatoes and shrimps, keep for another 2-3 minutes, add capers. Our "fill" is ready.
Step 2
Fry the rice in butter over medium heat until transparent. We begin to add the broth, one ladle at a time: as soon as the rice has absorbed one "portion", add more. We are not in a hurry.
Step 3
We try the rice: if it does not creak on our teeth, and the risotto has acquired a viscous consistency, add vegetables with shrimps. Let it simmer for 3 minutes, until three Parmesan. Add cheese and let it go (literally a minute). We lay out in preheated plates.
