Seafood Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 14.1 μg | (470 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 255 μg | (128 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 399 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- 500 milliliters fish stock
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- salt
- freshly ground peppers
- 500 grams mussels (z. B. clams and mussels)
- 200 grams small Cuttlefish (ready to cook)
- 200 grams shrimp (ready to cook)
- 2 Tbsps freshly chopped parsley
- 1 tsp lemon juice
Preparation steps
Peel and finely chop the onion and garlic. Heat the oil in a saucepan and saute the onion and garlic until translucent. Add the rice, stirring to coat. Add the wine and cook, stirring until absorbed. Tie the thyme with rosemary and bay leaf into a bouquet garni, add to rice and season with salt and pepper. Add a ladleful of stock and cook, stirring utnil absorbed. Repeat this process until the broth has been used up and the rice is creamy but with a little bite, about 20 minutes.
Rinse the mussels, remove the beards and clean thoroughly. Rinse the squid and the shrimp and pat dry. Add the mussels and the squid to the rice during the last 10 minutes of cooking. Add the shrimp during the last 5 minutes of cooking and adding more broth if necessary.
Finally, remove the bouquet garni, add the parsley and season with lemon juice, salt and pepper.
