Photo: Caroline Attwood
Seafood Risotto (Risotto ai Fruitti di Mare)
17 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
866
Calories
52g
Protein
39g
Fat
71g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups fish or vegetable stock
- 1/3 cup olive oil
- 3 tablespoons unsalted butter
- 1 small onion, minced (about 1/2 cup)
- 1 1/3 cups Carnaroli or Vialone Nano rice
- 1/2 cup dry white wine
- 8 small clams, such as Manila
- 8 mussels, scrubbed and debearded
- 4 ounces squid, cleaned and cut into thin rings
- 4 medium sea scallops
- 1/2 cup peeled, crushed, and seeded plum tomatoes
- 1/2 cup loosely packed chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped garlic
- 1 tablespoon brandy
- 1 tablespoon extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano, optional
- Salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes