Seafood Risotto Recipe
Recipe By Magnolia Days
Recipe adapted from cristina ferrare's big bowl of love cookbook (page 109-risotto). Recipe courtesy cristina ferrare. A seafood risotto recipe made with crab, shrimp, scallops, and asparagus.
3.5
22 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Seafood Risotto Recipe
- 1.63 cup Chicken stock heated through
- 0.13 teaspoon Saffron
- 3/4 tablespoon Extra virgin olive oil
- 1.50 tablespoon Unsalted butter
- 1/4 Medium onion diced small
- 0.13 teaspoon Kosher salt
- 1/2 cup Arborio rice
- 1/4 cup Dry white wine
- 0.08 pound Small shrimp peeled and deveined
- 0.08 pound Bay scallops
- 2 ounce Jumbo lump crab meat
- 1/4-1/2 cup Asparagus tips
- 1/4 cup Grated parmesan cheese
- 1/4 Zest from lemon
Nutrition
value
value
1427
calories per serving
57 g Fat91 g Protein135 g Carbs17 g FiberOther
Current Totals
- Fat57g
- Protein91g
- Carbs135g
- Fiber17g
MacroNutrients
- Carbs135g
- Protein91g
- Fiber17g
Fats
- Fat57g
Vitamins & Minerals
- Calcium794mg
- Iron29mg
- Vitamin A434mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B320mg
- Vitamin B62mg
- Vitamin B9193mcg
- Vitamin B123mcg
- Vitamin C43mg
- Vitamin E6mg
- Copper2mcg
- Magnesium262mg
- Manganese5mg
- Phosphorus1184mg
- Selenium108mcg
- Zinc11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Magnolia Days