Lemony Crab Risotto

with mussels
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Lemony Crab Risotto
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories294 kcal(14 %)
Protein15.9 g(16 %)
Fat11.4 g(10 %)
Carbohydrates32 g(21 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1
1
1
4 tablespoons
150 grams
100 milliliters
500 milliliters
Vegetable broth (finished product)
200 grams
100 grams
1 bunch
flat-leaf Parsley
1
organic Lemon

Preparation steps

1.

Rinse the zucchini, trim the ends and dice finely. Peel the onion and garlic, and chop the onion.

2.

Heat olive oil in a pan and saute the rice and onion until soft. Press the garlic and add to the rice. Add the zucchini and saute briefly. Pour in the white wine and vegetable stock, and cook for about 20 minutes, stirring occasionally.

3.

Add the crabmeat and mussels to the risotto. Season with salt and pepper. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Rinse the lemon and grate the zest. Mix the parsley and lemon zest into the risotto. Serve the risotto in bowls.