Shellfish Rice Dish
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
721
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,481 mg | (37 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 649 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 clove garlic cloves (finely chopped)
- 2 cups Arborio rice
- ¾ cup dry white wine
- 2 liters hot fish stock
- 6 large, ripe Tomatoes (roughly chopped)
- 14 ozs Scallop
- salt
- peppers
- lemon juice
- 0.333 cup butter
Preparation steps
1.
Heat the oil in a large shallow pan and cook the onion and garlic until softened, but not browned.
2.
Add the rice and stir to coat. Add the wine to the rice. Stir and cook for 2 minutes until the wine has evaporated completely
3.
Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock. Continue cooking for 15-20 minutes, until the rice is almost tender, but still has a little bite.
4.
Add the tomatoes to the pan and cook until they soften, about 5 minutes.
5.
Reduce the heat, add the scallops, season with salt and pepper and add lemon juice to taste. Cook for 2-3 minutes until the scallops are cooked.
6.
Stir in the butter, until absorbed. Serve immediately.
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