Seafood Risotto

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Seafood Risotto
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie567 cal.(27 %)
Protein22 g(22 %)
Fat11 g(9 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E3 mg(25 %)
Vitamin K29.3 μg(49 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.4 mg(29 %)
Folate31 μg(10 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C20 mg(21 %)
Potassium482 mg(12 %)
Calcium85 mg(9 %)
Magnesium88 mg(29 %)
Iron2.2 mg(15 %)
Iodine51 μg(26 %)
Zinc2.8 mg(35 %)
Saturated fatty acids6.5 g
Uric acid208 mg
Cholesterol179 mg
Complete sugar2 g

Ingredients

for
4
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
How healthy are the main ingredients?
parsleyoniongarlic clovelemonsalt

Preparation steps

1.

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. 

2.

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. 

3.

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.