Lemony Crab Risotto
with mussels
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 150 grams Arborio rice
- 100 milliliters white wine
- 500 milliliters Vegetable broth (finished product)
- 200 grams Crabmeat
- 100 grams mussels (canned)
- salt
- freshly ground pepper
- 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.
