Recipe for Risotto with Shrimp Eggplant

Ingredients for Risotto with Shrimp Eggplant:
7 tbl Olive oil
1 x Shallot, minced
2 cup Pearl
barley
8 cup Vegetable stock
3 x Japanese eggplant
10 lrg shrimp,
peeled cut 4 piec
1/4 cup Grated pecorino cheese

Risotto with Shrimp Eggplant preparation instruction:
* 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 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.