EatSmarter exclusive recipe

Shrimp Risotto with Zucchini

(Family Style: For 1 Adult and 1 Kid, Ages 7-14)
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Average: 4 (3 votes)
(3 votes)
Shrimp Risotto with Zucchini

Shrimp Risotto with Zucchini - Everyone's favorite rice dish with the all-time popular shellfish

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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
528
calories
Calories

Healthy, because

Even smarter

Nutritional values

Just like sea fish, crabs are also rich in iodine and are therefore allowed to be on the menu more often. This mineral is often in short supply in our country - one portion of the crab risotto covers about half of the daily requirement of iodine.

Instead of the crabs, 200 grams of firm fish fillet in pieces is also suitable. You can exchange the zucchini for pumpkin, the tomato juice for carrot juice. Especially spicy: crab stock instead of vegetable stock!

1 serving contains
(Percentage of daily recommendation)
Calorie528 cal.(25 %)
Protein26 g(27 %)
Fat16 g(14 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.2 mg(60 %)
Vitamin K29 μg(48 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.5 mg(36 %)
Folate72 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C26 mg(27 %)
Potassium847 mg(21 %)
Calcium292 mg(29 %)
Magnesium122 mg(41 %)
Iron6.2 mg(41 %)
Iodine79 μg(40 %)
Zinc3.8 mg(48 %)
Saturated fatty acids3.9 g
Uric acid218 mg
Cholesterol121 mg
Complete sugar7 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1 small onion
1 Zucchini (about 250 grams)
2 Tbsps Canola oil
5 ozs Arborio rice
1 ¼ cups vegetable stock
1 cup Tomato juice
½ bunch Basil
1 pc Parmesan (about 20 grams)
5 ozs peeled shrimp
2 Tbsps Coffee creamer
salt
peppers
How healthy are the main ingredients?
ParmesanBasilonionZucchinisalt
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Small pot, 1 Large knife, 1 Fine grater

Preparation steps

1.
Shrimp Risotto with Zucchini preparation step 1

Peel the onion and chop finely. Rinse zucchini, dry, cut in half and chop coarsely.

2.
Shrimp Risotto with Zucchini preparation step 2

Heat the oil in a pot and sauté onion and zucchini over medium heat for about 2 minutes. Sprinkle in rice and sauté until it is translucent.

3.
Shrimp Risotto with Zucchini preparation step 3

Warm the vegetable broth and pour, stirring, into the rice. Cook over medium heat, stirring occasionally, until the rice has absorbed the liquid.

4.
Shrimp Risotto with Zucchini preparation step 4

Heat tomato juice in a small pot. Stir into the rice and simmer for 15 minutes over low heat; the rice should still have be al dente.

5.
Shrimp Risotto with Zucchini preparation step 5

Meanwhile, rinse the basil, shake dry, pluck leaves and cut into fine strips.

6.
Shrimp Risotto with Zucchini preparation step 6

Finely grate Parmesan cheese and stir with basil, shrimp and creamer into the risotto about 5 minutes before the end of cooking time. Season to taste and serve with salt and pepper and serve immediately.