Shrimp and Vegetable Risotto

Name: Shrimp and Vegetable Risotto
Yield: 6
Ingredients: 1 1/2 cups of rice; 2 cups of chicken broth (or 1 bouillon cube dissolved in the same amount of water); 1 cup of dry white wine; 1/3 cup of butter; 1/4 cup of olive oil; 500g of clean and chopped shrimp; 1 large onion, chopped; 1 medium-sized eggplant; Salt to taste

1
1 1/2 cups of rice
2
2 cups of chicken broth (or 1 bouillon cube dissolved in the same amount of water)
3
1 cup of dry white wine
4
1/3 cup of butter
5
1/4 cup of olive oil
6
500g of clean and chopped shrimp
7
1 large onion, chopped
8
1 medium-sized eggplant
9
Salt to taste

Ingredients

1
1 1/2 cups of rice
2
2 cups of chicken broth (or 1 bouillon cube dissolved in the same amount of water)
3
1 cup of dry white wine
4
1/3 cup of butter
5
1/4 cup of olive oil
6
500g of clean and chopped shrimp
7
1 large onion, chopped
8
1 medium-sized eggplant
9
Salt to taste

Directions

1
Wash the eggplant in cold water, separating the leaves and finer stems
2
Discard the thicker stems
3
In a pan, heat the olive oil and sauté the onion until it becomes soft
4
Add the rice and stir constantly until it is lightly toasted
5
Add the wine and let it evaporate
6
Gradually add the broth, stirring constantly until the rice is almost al dente
7
Add the shrimp and cook, stirring, for another 3 minutes or until it turns pink
8
Season with salt to taste
9
Add the eggplant and butter, and stir well
10
Remove from heat and serve immediately.