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Shrimp and Scallion Risotto

Healthycooking's picture
Ingredients
  Canola oil 2 Tablespoon
  Peeled and deveined shrimp 8 Ounce
  Fish stock 4 Cup (64 tbs)
  Onions 2 , finely chopped
  Arborio rice 1 Cup (16 tbs)
  Scallions 6 , thinly sliced
  Lemon juice 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a non stick saucepan, add shrimp and 2 tablespoon stock and sauté till shrimps turn pink. Transfer onto a plate and set aside.
2. In the same pan, heat oil, add onions and sauté until soft, add Arborio rice and mix well, add fish stock and simmer for about 20 minutes until rice is almost tender.
3. Add the cooked shrimps, scallions, lemon juice, salt, pepper and mix well. Remove the pan from heat, cover and allow to stand for 5 minutes.

SERVING
4. Serve hot on a risotto dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday
Ingredient: 
Shrimp
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
2

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 688 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 2.5 g12.5%

Trans Fat 0.1 g

Cholesterol 177 mg59%

Sodium 1031.3 mg43%

Total Carbohydrates 88 g29.3%

Dietary Fiber 3.5 g14.1%

Sugars 12.6 g

Protein 36 g71.8%

Vitamin A 13.7% Vitamin C 37.5%

Calcium 13.7% Iron 20.7%

*Based on a 2000 Calorie diet

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Shrimp And Scallion Risotto Recipe