Shrimp Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
