Creamy rice with shrimp and vegetables

Put the diced eggplant and mushrooms in a frying pan with a drizzle of EVOO. At the same time, cook the rice (in my case I use the Lekué, which is about 10' in the microwave, but otherwise in a saucepan).

When we see that the eggplant and mushrooms begin to be poached, add the onion. Stir until the rice has about 2 minutes left (microwave is easy to know, if it is in a saucepan you will have to do it by eye) and, at that moment, add the shrimp to the pan.

NOTE: The shrimp are cooked quickly, so after 2 minutes add the rice to the pan (it does not matter if a little water falls, then it is absorbed). Stir everything for 1 minute.

Add the broth (in my case it was the water left over from boiling beans and potatoes, but if you don't have it you can use vegetable broth from a brick), approximately two ladles. And now we let it boil so that everything is integrated and reduced.

Stir to absorb the broth until it is as creamy as you like. At the end I always add a little bit of grated cheese and mix, ready to serve! 😋