Risotto with Scallops and Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 130 μg | (65 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Arborio rice
- 4 scallions
- 3 Tbsps butter
- 800 milliliters canned fish stock (or vegetable)
- salt
- fresh cracked peppers
- For Scallops
- 8 Scallop (with shell)
- 2 Tbsps lemon juice
- salt
- fresh cracked peppers
- 1 Tbsp clarified butter
- 1 lemon (cut into wedges)
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Rinse and trim scallions and chop into thin rings. Heat butter, sauté scallions briefly. Add rice and sauté for 3 minutes in the butter. 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.
Rinse scallops under running water and drive a short knife into the shell along the edge, loosening the shell. Open and cut meat loose. Free white flesh and red-orange roe (Corail) from the gray edges. Rinse meat thoroughly several times.
Sprinkle scallops with lemon juice and season lightly with salt and pepper.
Sauté scallops in hot clarified butter 1-2 minutes.
Serve risotto on plates, topped with scallops, garnished with lemon wedges.
