Risotto with Seafood
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Arborio rice
- 1 onion
- 3 Tbsps olive oil
- 1 sm can Saffron
- 300 milliliters white wine
- 600 milliliters jarred fish stock
- 1 Red Bell pepper
- 100 grams Frozen pea
- 200 grams cooked shrimp
- 200 grams mussels
- ½ bunch parsley
- salt
- peppers
Preparation steps
Bring stock to a boil in a small pot, then reduce heat and keep warm. Peel and dice the onion. Heat oil in a pot over medium heat and saute onion. Add the rice and saffron and continue to saute. Rinse the bell pepper, halve, remove seeds and ribs and dice. Add the bell peppers and peas to the pan and continue to saute. Add white wine and cook, stirring, until evaporated. 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 mussels and place in a pan with a little water. Cover and cook over medium heat until the mussels have opened. Discard any unopened mussels. Season risotto with salt and pepper. Rinse, shake dry and pluck the parsley leaves. Top the risotto with parsley leaves, mussels and shrimp. Serve immediately.
