Risotto with Shrimp Eggplant Recipe

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Type: Risotto with Shrimp Eggplant Free Cooking Recipe – Vegetables

Try this one!

Ingredients / Directions
“7 tbl Olive oil
1 x Shallot
minced
2 cup(s) Pearl barley
8 cup(s) Vegetable stock
3 x Japanese eggplant
10 lrg shrimp
peeled cut 4 piec
1/4 cup(s) Grated pecorino cheese”

Directions:
* In a large saucepan
heat 2 tablespoons oil over medium-high heat. Add shallot and cook
stirring
until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley
stirring occasionally
for 2-3 minutes; take care not to let it brown. While barley is cooking
bring vegetable stock to a boil. Add vegetable stock to barley
a cup(s) at time. Cook
stirring frequently
until liquid is almost absorbed before adding more liquid. Keep adding liquid
stirring frequently until barley pearls are al dente
about 45 minutes. Meanwhile
cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant
stirring frequently
until soft
about 12 minutes. Set aside. Using skillet in which eggplant was cooked
add remaining tablespoon of oil. Saute shrimp until pink. When barley is done
stir in eggplant and shrimp. Add grated pecorino cheese. Serve.
* Odette Fada
Rex Il Restaurante
Los Angeles Fada”s barley risotto is easy to make. It”s a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces
you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp
this dish is predominantly grain. It”s high in complex carbohydrates and fiber
and low in fat. But it”s so exciting that one hesitates to label it with the stigma of “healthy eating.” Best of all
here”s a dish that fits the proverbial champagne taste on a beer budget; in total
ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head.

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