Seafood Risotto

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Seafood Risotto
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein20 g(20 %)
Fat8 g(7 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D10 μg(50 %)
Vitamin E4.1 mg(34 %)
Vitamin K52.1 μg(87 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.3 mg(21 %)
Folate184 μg(61 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C32 mg(34 %)
Potassium744 mg(19 %)
Calcium82 mg(8 %)
Magnesium83 mg(28 %)
Iron6.9 mg(46 %)
Iodine202 μg(101 %)
Zinc3.7 mg(46 %)
Saturated fatty acids1.7 g
Uric acid218 mg
Cholesterol158 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams mixed Shellfish (such as king prawns, scallops, calamari, fresh or frozen)
2 Tbsps lemon juice
salt
freshly ground peppers
1 onion
2 garlic cloves
500 grams green Asparagus
2 Tbsps olive oil
200 grams Arborio rice
600 milliliters instant Vegetable broth
125 milliliters dry white wine
How healthy are the main ingredients?
olive oilsaltoniongarlic clove

Preparation steps

1.

Thaw the seafood if frozen. Rinse seafood, pat dry, sprinkle with lemon juice and season with salt and pepper. Peel the onion and garlic. Finely dice the onion.

2.

Rinse the asparagus, remove and discard the tough woody bottoms and peel the lower third. Cut the asparagus diagonally into 4 cm (approximately 1 1/2-inch) long pieces. Blanch in a pot of boiling salted water for 5 minutes Drain, rinse under cold water and drain well.

3.

Heat the oil in a saucepan, add the onion and saute until translucent. Stir in the rice and cook, stirring until well coated. Peel the garlic and squeeze through a garlic press and stir into the pan.

Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough broth to cover the rice by an inch. Cook, stirring frequently for 15-20 minutes, adding more broth as one amount has been absorbed until the rice is creamy with a slight bite.

4.

Add the asparagus and seafood, cover and cook over low heat until the seafood is cooked through, about 10 minutes, season with salt and pepper.

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