Herb Risotto with Shrimp
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
786
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 163 μg | (82 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 302 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 onions
- 2 garlic cloves
- 80 grams butter
- 500 grams Arborio rice (such as Vialone nano or carnaroli)
- dry white wine
- 2 liters fat-free Poultry bouillon
- 2 bunches parsley
- 1 bunch Basil
- cilantro
- 4 sprigs Tarragon
- 4 sprigs mint
- 100 grams grated Parmesan
- salt
- freshly ground pepper
- 24 shrimp
- 4 Tbsps olive oil
Preparation steps
1.
Peel the onions and garlic and chop finely, then sauté with half the butter. Add rinsed rice, onions and garlic and cook for 1 minute, stirring constantly. Deglaze with wine and cook while stirring until evaporated. Gradually add the boullion while stirring, cooking until almost all liquid is absorbed. Continue to add boullion in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Rinse herbs, shake dry and pluck off the leaves. Chop finely.
3.
Add the herbs to al dente risotto and stir in remaining butter and Parmesan.
4.
Season with salt and pepper and let stand for 3 minutes.
5.
Rinse the shrimp, devein and sauté in a skillet in oil, then season with salt and pepper and serve with the risotto.
