Seafood Risotto Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Rice2 Cup (32 tbs) (Uncooked)
 Onion1 Small, chopped
 Butter1⁄4 Cup (4 tbs)
 Medium shrimp1⁄2 Pound
 Mushrooms1⁄4 Pound
 Stalk celery1 , chopped
 Red pepper1 , sliced
 Frozen green peas10 Ounce (1 Package)
 Saffron1⁄4 Teaspoon
 Finely chopped parsley2 Tablespoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Onions2 Small, sliced
 Stalk celery1⁄2
 Garlic1 Clove (5 gm)
 White wine1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 1400 Calories from Fat 279

% Daily Value*

Total Fat 32 g49%

Saturated Fat 18.1 g90.6%

Trans Fat 0 g

Cholesterol 246.6 mg

Sodium 968.2 mg40.3%

Total Carbohydrates 200 g66.5%

Dietary Fiber 15.7 g62.9%

Sugars 21.7 g

Protein 56 g111.1%

Vitamin A 108.9% Vitamin C 294.5%

Calcium 42.3% Iron 49%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Peel and devein shrimp.

MAKING
2) In a ceramic casserole, add the stock ingredients, shrimp peels, and water and cook at highest setting for 5 minutes.
3) Strain the liquid and keep aside.
4) In a casserole, melt butter.
5) Cook onion until tender and then stir in rice.
6) Pour in the strained stock and then cook for 12 minutes.
7) Rotate the dish every 2 minutes.
8) Stir in celery, red pepper, mushrooms, shrimp, peas, and saffron.
9) Cover casserole and cook on highest setting for 6 minutes or until shrimp turns pink.
10) Stir the mixture occasionally and turn after 3 minutes.

SERVING
11) Garnish with parsley and grated cheese and serve.
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