Try this Coconut And Crab Risotto recipe, or contribute your own.
Suggest a better descriptionsaute the shallots in oil with the bay leaf. Before they colour, stir in the arborio rice with a wooden spoon. Slowly add the fish stock about one cup at a time, allow to cook, stirring, then add another cup. When the rice is almost cooked, add the coconut milk, crab meat, parmesan, salt and pepper. Finish with cream. Check the seasoning, and adjust consistency to your taste. Dress the rocket leaves with lemon oil, salt and pepper. When you are ready to serve, dress the salad with parsley and the tomato concasse. Place the risotto on a plate and top with the rocket salad. Drizzle lemon oil around the plate. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1868g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2878 | ||
Calories from Fat: 893 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.3g | 132 % | |
Saturated Fat 61.9g | 309 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 222.2mg | 68 % | |
Sodium 2556.7mg | 88 % | |
Potassium 2289.2mg | 60 % | |
Total Carbohydrate 406.8g | 120 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 391.7g | ||
Protein 81g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2878
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