Seafood Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 4 garlic cloves
- 1 large lemon
- 3 Tbsps butter
- 400 grams Arborio rice
- 250 milliliters dry white wine
- 750 milliliters Vegetable broth
- 4 Tbsps chopped parsley
- salt
- freshly ground peppers
- 150 grams fresh or frozen shrimp
- 150 grams fresh or frozen Cuttlefish
Preparation steps
Peel and finely chop onion and garlic. Wash the lemon in hot water and cut a few strips of lemon zest from the lemon, making sure not to use the white pith. Halve the lemon and squeeze the juice into a prep bowl.
Bring the broth to a boil in a small pot, then reduce heat and keep warm. Heat half the butter in a pot over medium heat and saute the onion, garlic, and lemon zest. Add rice and stir until rice is translucent and coated in butter. Add white wine and 3 tablespoons of lemon juice and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Wash shrimp and pat dry. Wash cuttlefish, pat dry and cut into pieces. Stir shrimp and squid into the rice and cook 5 to 6 minutes. Stir in the parsley. Season with salt and pepper to taste. Serve immediately, with lemon wedges if desired.
