Risotto with Scallops and Scallions

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Risotto with Scallops and Scallions
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
414
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie414 cal.(20 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.8 μg(14 %)
Vitamin E0.8 mg(7 %)
Vitamin K1.7 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate19 μg(6 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C6 mg(6 %)
Potassium307 mg(8 %)
Calcium198 mg(20 %)
Magnesium54 mg(18 %)
Iron4.7 mg(31 %)
Iodine72 μg(36 %)
Zinc2.7 mg(34 %)
Saturated fatty acids10.7 g
Uric acid222 mg
Cholesterol118 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 scallions
3 Tbsps butter
225 grams Arborio rice
50 milliliters dry white wine
750 milliliters Vegetable broth
4 Scallop (ready to cook without Corail)
1 Tbsp lemon juice
salt
white peppers
1 Tbsp clarified butter
40 grams grated Parmesan
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesansalt

Preparation steps

1.

Rinse and trim the scallions. Finely chop the whites and cut the light green parts into thin rings and set aside. Heat 1 tablespoon butter in a saucepan and sauté the whites briefly, add the rice and stir for 3 minutes. Deglaze with the wine and cook, stirring until the wine has been absorbed. Gradually pour in the broth, stirring constantly, continue stirring and simmering until the rice is cooked but has a slight bite, about 20 minutes.

2.

Meanwhile, rinse the scallops under cold running water, pat dry and cut a diamond-shaped pattern into the scallops with a knife. Sprinkle the scallops with lemon juice and season lightly with salt and pepper. Heat butter in a grill pan and sear the scallops until golden brown, 1-2 minutes per side. Stir the rest of the butter and the Parmesan into the risotto and season with salt and white pepper. Spoon the risotto into bowls and serve, sprinkle with the scallion greens and top with the scallops. Pass the pepper mill.

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