Saffron Risotto with Scallops

5
Average: 5 (3 votes)
(3 votes)
Saffron Risotto with Scallops
share Share
print
bookmark_border Copy URL
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
771
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie771 cal.(37 %)
Protein30 g(31 %)
Fat43 g(37 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D8 μg(40 %)
Vitamin E2.7 mg(23 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.3 mg(21 %)
Folate45 μg(15 %)
Pantothenic acid2.2 mg(37 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C4 mg(4 %)
Potassium750 mg(19 %)
Calcium377 mg(38 %)
Magnesium174 mg(58 %)
Iron13.9 mg(93 %)
Iodine200 μg(100 %)
Zinc5.8 mg(73 %)
Saturated fatty acids22.9 g
Uric acid608 mg
Cholesterol304 mg
Complete sugar1 g

Ingredients

for
4
For the risotto
300 grams short grain rice
1 onion
2 Tbsps butter
2 Tbsps olive oil
1 l jarred Beef broth
1 packet Saffron
80 grams grated Parmesan
40 grams butter
salt
freshly ground peppers
For the scallops
12 Scallop (with shell)
2 Tbsps lemon juice
salt
freshly ground peppers
2 Tbsps clarified butter
2 Tbsps Bacon
How healthy are the main ingredients?
Parmesanolive oilonionsalt

Preparation steps

1.

For the risotto, peel the onion and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and saute onion until translucent. Add the rice and continue to saute. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Stir in the saffron. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in half the Parmesan and the butter. Keep warm. 

2.

Rinse the scallops under running water and drive a short knife into the shell along the edge. Remove lid, loosen the meat with the knife. Trim the White flesh and orange red roe (Corail) from the gray edges free. Rinse the meat.

3.

Drizzle the scallops with lemon juice and season lightly with salt and pepper.

4.

Heat the butter in a saute pan and saute the bacon until crisp. Remove the bacon from the pan. Saute the scallops for 1 to 2 minutes per side. 

5.

Arrange scallops and risotto on plates and sprinkle with bacon and remaining Parmesan cheese. Serve immediately.