Curry Risotto with Prawns and Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams butter
- 250 grams Arborio rice
- 1 Tbsp Curry
- 150 milliliters white wine
- 1 jar fish stock (400 ml)
- 300 milliliters Vegetable broth
- 125 grams Pineapple (canned)
- salt
- cayenne pepper
- 12 King prawn (uncooked with peel)
- 1 Tbsp vegetable oil
- Lemon balm (for garnish)
Preparation steps
Peel and chop the onion and garlic. Heat 50 grams (approximately 1/4 cup) of the butter in a skillet. Add the onion, garlic and rice, and cook until translucent. Stir in the curry powder and toast until fragrant.
Add the white wine and simmer until slightly reduced. Gradually stir in the fish stock and vegetable broth 1 ladle at a time and allow each ladle to reduce before adding the next. Cook the risotto for 20-25 minutes. Stir in the pineapple pieces, and season with salt and cayenne pepper to taste.
Peel the prawns, remove the veins, rinse and pat dry. Heat the oil in a skillet. Add the prawns and cook until pink, about 2-3 minutes.
Cut the butter into pieces and stir into the risotto. Add the prawns to the risotto and serve garnished with lemon balm.
