Tomato Risotto with Shrimp
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
By the way, the original recipe includes white dry wine, about 200 ml. Of course, it's a bit challenging to cook... But you won't regret it. It turns out very delicious!
Ingredients
- Chicken Broth - 1 qt
- Butter - 0.7 oz
- Olive Oil - 1 fl oz
- Eggplants - 1 piece
- Spanish onions - 1 piece
- Peeled Cooked Shrimp - 3.5 oz
- Crushed Tomatoes in Their Own Juice - 8.8 oz
- Parmesan Cheese - 2.8 oz
- Capers - 0.7 oz
- Nerone Rice - 8.8 oz
Step by Step guide
Step 1
Dice the eggplant and onion, place them in a pan with olive oil. Cook for 10–15 minutes. In a deep pan, melt the butter and add the rice. Cook the rice in the oil until it becomes translucent (about 8 minutes). Gradually add the broth, one ladle at a time, waiting for the rice to absorb the liquid before adding the next ladle.
Step 2
Add capers and tomatoes to the eggplant. Then add the peeled frozen shrimp. Taste the rice; if it is firm but not crunchy, add the tomato-shrimp mixture. After the rice simmers a bit (about 5 minutes), add the grated Parmesan.
Step 3
Stir the Parmesan until smooth, leaving some for serving.
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