Risotto with Clams and Mussels

0
Average: 0 (0 votes)
(0 votes)
Risotto with Clams and Mussels

Risotto with Clams and Mussels - Deliciously fragrant, creamy rice with aromatic seafood.

share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
623
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie623 kcal(30 %)
Protein37 g(38 %)
Fat23 g(20 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.6 mg(75 %)
Vitamin D9.2 μg(46 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.4 mg(29 %)
Folate46 μg(15 %)
Pantothenic acid1.2 mg(20 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C8 mg(8 %)
Potassium812 mg(20 %)
Calcium273 mg(27 %)
Magnesium107 mg(36 %)
Iron6.2 mg(41 %)
Iodine182 μg(91 %)
Zinc4.7 mg(59 %)
Saturated fatty acids9.4 g
Uric acid383 mg
Cholesterol188 mg

Ingredients

for
4
Ingredients
500 grams mixed mussels (mussels, clams)
300 grams Monkfish (skinless)
1 carrot
1 stalk Celery
1 onion
1 garlic
4 tablespoons olive oil
200 milliliters dry white wine
800 milliliters fish stock
salt
peppers
1 shallot
250 grams Arborio rice
12 Scallop
2 tablespoons Cultured butter
1 piece Parmesan (60 g)
3 stalks parsley
How healthy are the main ingredients?
Celeryolive oilParmesancarrotoniongarlic

Preparation steps

1.

Rinse the mussels and clams and debeard. Discard any that are open.

2.

Rinse the monkfish under cold water and pat dry. Cut into bite-sized pieces.

3.

Rinse the carrot and celery. Peel the carrot and dice btoh. Peel and finely chop the onion and garlic.

4.

Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic until soft. Add the carrot and celery, and sauté briefly. Add the shellfish and monkfish and deglaze with the wine. Mix in half of the seafood stock, season with salt and pepper, and cook for 6-8 minutes over medium heat. Pass through a fine strainer. Reserve the shellfish and monkfish, and discard any shellfish that didn't open.

5.

Peel and finely chop the shallots. Heat the remaining oil in a saucepan and sauté the shallot. Add the rice, sauté briefly over low heat, and deglaze with a little of the stock. Bring to a boil, and stir until the liquid has evaporated. Add more stock, repeating the process with the remaining stock until the rice is cooked and the stock has been used in its entirety.

6.

Rinse the scallops under cold water and pat dry. Heat the butter in a pan and sear the scallops over high heat for 1 minute. Season with salt and pepper and remove from the heat.

7.

Grate the parmesan and mix into the risotto with the shellfish, scallops, and monkfish. Season with salt and pepper.

8.

Rinse and dry the parsley, and coarsely chop.

9.

Serve the risotto in deep, preheated plates. Garnish with the parsley.