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Pea and Shrimp Risotto

Ideal for Forking diet Source: http://www.cuisineaz.com/recettes/risotto-aux-petits-pois-et-crevettes-56472.asp

Midday Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 215 kcal / serving

Instructions

  • 1.   Heat the olive oil in a large skillet and sauté the rice for 5 minutes over medium heat, stirring occasionally.
  • 2.   Add 2 glasses of water and the drained peas to the skillet.
  • 3.   Cook, stirring occasionally, until the rice has absorbed the water (about 7 minutes).
  • 4.   Add another two glasses of water and the shrimp. Cook until the water is completely absorbed (about 15 minutes).
  • 5.   Turn off the heat. Sprinkle with Parmesan, salt, and pepper, and mix well. Serve hot.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 1,986.80 kJ / 476.13 kCal
    Fat 14.71 g, of which saturated 1.47 g
    Carbohydrates 60.60 g, of which sugars 0.00 g
    Fiber 3.83 g
    Protein 23.54 g
    Sodium 172.67 mg

Ingredients for servings

  • 1 glass of risotto rice
  • 200 g of pea
  • 200 g of cooked peeled shrimp
  • 2 tablespoon of grated parmesan
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    215 kcal
    11 %
  • Fat
    11,47 g
    16 %
  • of which saturated
    2,48 g
    12 %
  • Carbohydrates
    5,91 g
    2 %
  • of which sugar
    3,78 g
    4 %
  • Protein
    17,8 g
    36 %
  • Fibers
    3,67 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.