- 1 liter vegetable stock
- 4 tablespoon(s) olive oil, + extra to serve
- 2 eggplants, cut into 1 cm cubes
- 2 tablespoon(s) butter
- 1 onion, finely chopped
- 250 g rice for risotto
- 300 g white wine
- 400 g shrimps, peeled
- 1/2 bunch parsley, finely chopped + extra to serve
- 50 g parmesan cheese, grated + extra to serve
Shrimp and eggplant risotto
Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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- Heat the stock until it almost comes to a boil. Keep it warm while preparing the risotto.
- Place a tall, narrow pot over medium heat and allow it to get very hot.
- Add 1 tablespoon of olive oil and half of the eggplants. Sauté for 5-7 minutes, until golden.
- Transfer them to a plate lined with paper towels so they can drain any excess oil.
- Add another tablespoon of olive oil and sauté the remaining eggplants. When golden, remove from the pot and transfer them to the plate with the paper towels.
- Using the same pot, place over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the onion and sauté until it softens but don’t let it turn golden.
- Add the rice and sauté until it becomes translucent. Immediately add the wine and stir until almost all of it evaporates.
- Start adding ladlefuls of the warm stock and lower the heat to medium-low. Add one ladleful at a time and wait for each addition to get soaked up from the rice, before adding the next.
- This should take 15-20 minutes and keep in mind that the risotto needs to be served almost immediately when ready. It should not be left standing.
- This is why you should prepare the shrimp at the same time.
- Place a pan over high heat and allow it to get very hot. Add the remaining olive oil and butter. As soon as the butter melts, add the shrimps and sauté for 1 minute.
- Add the wine and the chopped parsley. Lower heat and simmer for 2 minutes, until the shrimps start to become opaque. You don’t want to overcook them or they will become tough.
- When the risotto is almost ready, add the grated cheese, eggplants and the shrimps along with any juices in the pan.
- Mix thoroughly and add a little more stock if necessary to get a creamy result.
- Serve with extra parsley, olive oil, and grated parmesan.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by