Seafood Risotto

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Seafood Risotto
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
711
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie711 cal.(34 %)
Protein54 g(55 %)
Fat21 g(18 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.1 μg(16 %)
Vitamin E6.1 mg(51 %)
Vitamin K33.9 μg(57 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.8 mg(57 %)
Folate71 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C18 mg(19 %)
Potassium1,248 mg(31 %)
Calcium364 mg(36 %)
Magnesium160 mg(53 %)
Iron3.6 mg(24 %)
Iodine356 μg(178 %)
Zinc5 mg(63 %)
Saturated fatty acids8.9 g
Uric acid394 mg
Cholesterol251 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 onion
1 small garlic clove
1 Fennel
1 generous pinch Saffron
2 Tbsps olive oil
2 Tbsps butter
300 grams Arborio rice
200 milliliters dry white wine
800 milliliters fish stock
1 bay leaf
1 pc Lemon peel (organic)
300 grams King prawn (ready to cook, peeled and deveined)
4 Red mullet fillets (about 80 grams)
salt
peppers
50 grams grated Parmesan
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
Parmesanolive oilparsleyoniongarlic cloveFennel

Preparation steps

1.

Peel the onion and garlic, and finely chop both. Rinse, trim and chop the fennel. Soak the saffron threads in 3 tablespoons of lukewarm water.

2.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a saucepan and saute the onion, fennel and garlic in it until soft. Add the arborio rice and saute briefly. Pour the white wine and the fish stock to cover the rice. Add the saffron with the soaking water, the bay leaf and lemon zest. Gradually pour the remaining fish stock and cook while stirring occasionally until the rice is creamy and cooked al dente, about 20 minutes.

3.

Rinse the king prawns and cut into pieces. Rinse the red mullet and pat dry. Season both with salt and pepper. Heat the remaining olive oil in a pan and fry the red mullet in it with the skin side down until golden brown for 2-3 minutes. Add the king prawns and fry together for 2-3 minutes.

4.

Remove the lemon zest and bay leaf from the risotto. Stir the fried king prawns, Parmesan and the remaining butter into the risotto, and season with salt and pepper.

Arrange the risotto into plates, place the fried red mullets on top and serve garnished with parsley.