Shrimp Risotto

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(1 vote)
Shrimp Risotto
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
627
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein42 g(43 %)
Fat20 g(17 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E7.7 mg(64 %)
Vitamin K41.4 μg(69 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.5 mg(36 %)
Folate45 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C26 mg(27 %)
Potassium766 mg(19 %)
Calcium223 mg(22 %)
Magnesium158 mg(53 %)
Iron2.6 mg(17 %)
Iodine123 μg(62 %)
Zinc4.7 mg(59 %)
Saturated fatty acids7.9 g
Uric acid362 mg
Cholesterol252 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
300 grams Arborio rice
4 scallions
3 Tbsps butter
800 milliliters fish stock (or vegetable, from a jar)
500 grams shrimp
3 Tbsps olive oil
1 tsp red peppercorns
1 bunch Chives
2 Limes
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilChivesLimesalt

Preparation steps

1.

Bring fish stock to a boil in a small pot, then reduce heat and keep warm. Rinse scallions, trim and cut into thin rings. Heat butter, sauté onions briefly, add rice and cook for 3 minutes in the butter. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

2.

Meanwhile, zest one lime and squeeze the juice. Rinse shrimp and marinate briefly with lime juice and season with salt and pepper. Cut chives into small rings.

3.

5 minutes before the end of cook time for the risotto, sauté  the shrimp in hot oil, add red peppercorns and chives. Serve risotto on plates, garnish with the shrimp, sprinkle with lime zest and season with freshly ground pepper.