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Seafood Risotto

Recipe #233900 | 30 min | 30 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Perfect Pixie

RECIPE BY: Perfect Pixie

This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more

Posted on: Jun 10, 2007

Print Recipe

Ingredients

  • 2 pints vegetable stock (made up-kept warm or hot)
  • 100 g butter, approx
  • 1 medium onion, finely chopped (add another if you like)
  • 1 garlic clove, crushed (minced garlic will be fine)
  • 500 g fish (prawns, calamari, mussels etc)
  • spring onion (optional)
  • white wine
  • 225 g arborio rice

    • Directions

    1. 1
      prepare stock and keep warm/hot.
    2. 2
      melt butter in big fry pan and add onions and garlic and cook about 5minutes.
    3. 3
      add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
    4. 4
      start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
    5. 5
      keep doing this until all stock is used up, about 20-30 minutes.
    6. 6
      add the seafood and cook about a further 3 minutes until heated through.
    7. 7
      serve with chopped spring onions if desired.

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    Nutrition Facts

    Serving Size 1 (271g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    vegetable stock

    Calories 552
    Calories from Fat 203 (36%)
    Amount Per Serving %DV
    Total Fat 22.6g 34%
    Saturated Fat 13.3g 66%
    Monounsaturated Fat 5.7g
    Polyunsaturated Fat 1.6g
    Trans Fat 0.0g
    Cholesterol 112mg 37%
    Sodium 215mg 8%
    Potassium 743mg 21%
    Total Carbohydrate 47.6g 15%
    Dietary Fiber 2.0g 7%
    Sugars 1.2g
    Protein 37.0g 74%
    Vitamin A 765mcg 15%
    Vitamin B6 0.7mg 36%
    Vitamin B12 4.4mcg 73%
    Vitamin C 3mg 6%
    Vitamin E 0mcg 1%
    Calcium 65mg 6%
    Iron 2mg 15%

    detailed view...

    how is this calculated?

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