Photo: K8
Prawn and Pine Nut Risotto
12 ingredients
25 min + 35 min
4 servings
openrecipes
"A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!"
Estimated Nutrition (whole recipe, rough)
986
Calories
65g
Protein
49g
Fat
67g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
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 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup white wine
- 1 quart reduced-sodium chicken broth, warmed
- 1/4 cup chile-garlic flavored butter
- 12 ounces medium shrimp, peeled and deveined, tails left on
- 1 carrot, cut into thin strips
- 1/3 cup pine nuts
- 1/4 cup sliced black olives
- 1 large red chile pepper, minced
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes