Usuba
Risotto with Shrimp and Tomatoes
Italian risotto with seafood, vegetables, and cream cheese. The rice is cooked in broth in portions, absorbing the liquid and becoming creamy. Shrimp and tomatoes are added at the end, capers provide a piquant flavor, and Parmesan completes the dish.
- Total
- 60 min
- Standard serving
- 541.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Dice the eggplant and red onion into cubes. Place on a skillet with olive oil and cook for 10–15 minutes until soft.
In a deep skillet, melt the butter and add the rice. Cook over medium heat, stirring, until the rice becomes translucent — about 8 minutes.
Start adding hot broth with a ladle. Wait for the rice to absorb the liquid, then add the next ladle. Repeat until the rice is fully cooked.
- 2
Step 2
Add capers, tomatoes in their own juice, and peeled shrimp to the eggplants.
Check the rice: it should be soft but not overcooked. Add the tomato-shrimp mixture to the rice and simmer for about 5 minutes.
Grate the Parmesan and stir it into the risotto until smooth. Reserve some cheese for serving.
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