Risotto with Peas and Fried Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 486 mg | (49 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 203 μg | (102 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 150 grams Arborio rice
- 1 scallion
- 1 garlic clove
- 2 Tbsps very finely chopped parsley
- 5 Tbsps olive oil
- 500 milliliters Vegetable broth (instant)
- 200 grams Frozen pea
- 50 grams freshly grated Parmesan
- 1 Tbsp butter
- salt
- fresh cracked peppers
- Watercress
- 40 grams Parmesan
- 16 ready to cook shrimp
Preparation steps
Rinse rice in a sieve under running water and drain.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté scallions and garlic. Add rice and cook briefly. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
5 minutes before the end of cooking, add the peas and parsely and finish cooking.
Finally, stir in pieces of butter and the grated Parmesan cheese. Season with salt and pepper.
Sauté shrimp in remaining oil for about 3 - 4 minutes. Season with salt and pepper..
Spoon risotto on plates and top with shrimp.
Garnish risotto with shaved parmesan and watercress.
