Try this Creamy Seafood Risotto recipe, or contribute your own.
Suggest a better descriptionCooking the Shellfish 1. Wash and de-beard all the shellfish. 2. Heat the water and wine in a wide based pan and tip in the mussels and clams. 3. Shake over a high heat until the shells open (this will take seconds). Remove the shellfish. 4. Take the meat from the shells. 5. Pass the cooking liquor through a fine sieve and add it to the fish stock. 6. Peel the prawns. Making the Risotto 7. Fry the onion and garlic in the oil until softened. 8. Add mushrooms and rice and stir until all rice is coated with oil. 9. Add some of the fish stock and lemon juice. Reduce the heat to simmer and gently cook the rice. Season lightly. 10. Keep shaking the pan and adding a little more stock as it is needed. The risotto should not be allowed to become dry or to stick to the pan but should retain a creaminess about it. 11. The whole process will take about 20 minutes. Keep testing the rice - it should not be mushy. The grains should be firm without any hard white bits in the middle. When it is cooked the liquid will have almost been absorbed with a cream residue surrounding the rice. 12. Stir fry the prawns in a little olive oil until they turn pink. 13. Add cooked mussels and clams to heat through and stir in the chopped herbs and cooked prawns. Adjust seasoning. 14. Serve either with a sprinkling of herbs on top, or, better still, with shavings of Parmesan cheese (a potato peeler does this quite well). NOTES : Chef:Tessa Bramley
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 servings | ||
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Calories: 279 | ||
Calories from Fat: 49 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 27.6mg | 8 % | |
Sodium 383.7mg | 13 % | |
Potassium 461mg | 12 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 38g | ||
Protein 15.8g | 23 % | |
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: 279
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