Shrimp and Basil Risotto

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Shrimp and Basil Risotto
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein18 g(18 %)
Fat10 g(9 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.2 mg(14 %)
Folate21 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C4 mg(4 %)
Potassium291 mg(7 %)
Calcium138 mg(14 %)
Magnesium64 mg(21 %)
Iron1.5 mg(10 %)
Iodine54 μg(27 %)
Zinc2.6 mg(33 %)
Saturated fatty acids4.7 g
Uric acid146 mg
Cholesterol91 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
125 milliliters fish stock
100 milliliters white wine
400 milliliters Vegetable broth
2 teaspoons butter
250 grams Arborio rice
200 grams shrimp (peeled and deveined)
1 handful Basil
1 piece Parmesan (20 grams or .7 ounces)
salt
peppers
How healthy are the main ingredients?
ParmesanBasiloniongarlicsalt

Preparation steps

1.

Peel and mince onion and garlic. Combine fish stock, vegetable broth and white wine.

2.

Heat 1 teaspoon of butter in a pan. Cook onion and garlic until soft over medium heat. Reduce heat, add rice and sauté, stirring constantly. Add approximately 2 ladles of liquid to rice, simmer over low heat and stir until almost all the liquid is absorbed.

3.

Repeat until all liquid is used and rice al dente, about 30 minutes.

4.

Add shrimp and simmer 5 minutes more.

5.

Meanwhile, rinse basil, shake dry and pluck leaves. Great parmesan. Stir parmesan and butter into risotto just before serving. Season risotto with salt and pepper, cover and infuse for about 2 minutes. Stir in basil and serve.