Seafood Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 356 μg | (178 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
