Seafood Risotto

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Seafood Risotto
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein29.74 g(30 %)
Fat17.76 g(15 %)
Carbohydrates35.36 g(24 %)
Sugar added0 g(0 %)
Roughage2.06 g(7 %)
Vitamin A187.54 mg(23,443 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin8.83 mg(74 %)
Vitamin B₆0.43 mg(31 %)
Folate64.23 μg(21 %)
Pantothenic acid1.25 mg(21 %)
Biotin6.01 μg(13 %)
Vitamin B₁₂8.32 μg(277 %)
Vitamin C43.36 mg(46 %)
Potassium801.63 mg(20 %)
Calcium119.3 mg(12 %)
Magnesium70.08 mg(23 %)
Iron3.17 mg(21 %)
Iodine30.81 μg(15 %)
Zinc2.28 mg(29 %)
Saturated fatty acids4.39 g
Cholesterol141.16 mg

Ingredients

for
4
Ingredients
1.333 cups Risotto
1 onion
2 tomatoes
3 tablespoons olive oil
1 generous pinch Turmeric
1.333 cups white wine
2 ½ cups fish stock (from a jar)
1 red pepper
7 ounces Prawn (frozen and cooked)
3 ½ ounces mussels
3 ½ ounces Scallop (ready prepared)
1 tablespoon butter
½ bunch parsley
salt
peppers
How healthy are the main ingredients?
olive oilparsleyoniontomatoTurmericsalt
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Mandoline, 1 Fine grater, 1 Sieve, 1 Kitchen shears, 1 Lid

Preparation steps

1.
Skin the tomatoes, remove the seeds and dice the flesh, then set aside. Peel and finely chop the onion and sweat in oil until soft. Add the rice and a little more oil and stir until the rice is translucent. Now stir in the turmeric. Halve the pepper, remove the core, wash and finely dice the flesh. Add to the pan. Now stir in the wine and fish stock, a ladleful at a time, adding more as each ladleful is absorbed. Continue until the rice is cooked but still has a slight bite (Takes about 20 minutes).
2.
In the meantime, wash and scrub the mussels. Place the mussels into a pan with a little water, cover with a lid and cook until the shells have opened. Fry the scallops in the butter briefly, then add the shrimps. Cut the scallops into quarters. Season the risotto to taste with salt and pepper. Roughly chop the parsley and mix into the risotto together with the scallops and prawns. Spoon the risotto on to plates and served garnished with mussels.
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