Seafood risotto
Allergens:
Ingredients for 5 portions
Calculate portions
Rice
0.5 kg
Garlic, bulb
1.5 ud
Frozen peas
0.125 kg
Bell pepper
0.104 kg
Bulk mussels, frozen
0.167 kg
King clip
0.333 kg
Small farmed clam
0.25 kg
Table salt
3.125 g
Elaboration
- Prepare the fumet.
- Boil the peas.
- Reduce the cream.
- Chop the vegetables, garlic and onion into brunoise.
- Dice the sweet pepper.
- Wash the clams and put them into salted water until they are clean of sand.
For the risotto:
- Gently fry the vegetables until soft, add the rice and sauté.
- Cover with the fumet.
- Add the clams, the mussels, the peppers and the cooked peas.
- Let boil and add salt.
- Bake in the oven for 15 minutes.
- Remove from the oven and add ¼ litre of reduced cream for every kilo of rice, stir and leave to stand.
- Allow to stand covered for 5 or 10 minutes and sprinkle with parsley.
Nutritional information (1 portion)
Energy
613.84
kcal
Carbohydrates
95.7
g
Proteins
27.59
g
Lipids
15.18
g
Sugars
6.09
g
Salt (Sodium)
636.2
mg
Folic acid
97.11
ug
Vitamin C
27.79
g
Vitamin A
619.47
ug
Zinc
5.36
mg
Iron
6.76
mg
Calcium
193.38
mg
Cholesterol
99.67
mg
Polyunsaturated fatty acids
1.22
g
Monounsaturated fatty acids
4.21
g
Saturates
8.01
g
Fiber
4.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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