Risotto with Shrimp and Pistachios
with shrimps
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 40 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 60 grams butter
- 160 grams Arborio rice
- 40 grams Pistachio
- 125 milliliters white wine
- 500 milliliters Broth
- 2 Tbsps olive oil
- 200 grams King prawn (uncooked with shell removed)
- 20 grams finely grated Parmesan
- salt
- freshly ground pepper
Preparation steps
1.
Peel and finely chop the onion and garlic. Heat 30 grams (approximately 2 tablespoons) of the butter in a saucepan. Add the onion, garlic and rice, and cook until translucent. Stir in the pistachios and wine. Add 1 ladle of the stock and allow to reduce. Repeat with the remaining stock, while stirring, until the rice is cooked, about 20-25 minutes.
2.
Heat the olive oil in a skillet. Add the shrimp and cook until pink, about 2-3 minutes.
3.
Stir the remaining butter and the Parmesan into the risotto. Season with salt and pepper to taste. Serve with the shrimp.
