Herb Risotto with Shrimp

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Herb Risotto with Shrimp
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
786
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie786 cal.(37 %)
Protein50 g(51 %)
Fat31 g(27 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E7.6 mg(63 %)
Vitamin K50.3 μg(84 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin18 mg(150 %)
Vitamin B₆0.5 mg(36 %)
Folate49 μg(16 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C19 mg(20 %)
Potassium780 mg(20 %)
Calcium354 mg(35 %)
Magnesium157 mg(52 %)
Iron3.9 mg(26 %)
Iodine163 μg(82 %)
Zinc6.4 mg(80 %)
Saturated fatty acids13.2 g
Uric acid385 mg
Cholesterol302 mg
Complete sugar3 g

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
How healthy are the main ingredients?
Parmesanparsleyolive oilBasilTarragonmint

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.