Risotto with Scallops and Scallions

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Risotto with Scallops and Scallions
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
550
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie550 cal.(26 %)
Protein30 g(31 %)
Fat15 g(13 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D5.3 μg(27 %)
Vitamin E2.4 mg(20 %)
Vitamin K17.8 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.4 mg(29 %)
Folate42 μg(14 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C20 mg(21 %)
Potassium780 mg(20 %)
Calcium169 mg(17 %)
Magnesium124 mg(41 %)
Iron9.3 mg(62 %)
Iodine130 μg(65 %)
Zinc3.9 mg(49 %)
Saturated fatty acids8.9 g
Uric acid504 mg
Cholesterol243 mg
Complete sugar3 g

Ingredients

for
4
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)
How healthy are the main ingredients?
saltlemon

Preparation steps

1.

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.

2.

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.

3.

Sprinkle scallops with lemon juice and season lightly with salt and pepper.

4.

Sauté scallops in hot clarified butter 1-2 minutes.

5.

Serve risotto on plates, topped with scallops, garnished with lemon wedges.

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