Try this Curry Lobster Risotto recipe, or contribute your own.
Suggest a better descriptionCHEF DU JOUR SHOW #DJ9172 AIR DATES: 1/25/96, 1/28/96 CURRY LOBSTER RISOTTO YIELD: 4 SERVINGS Heat peanut oil and saute shallots, onions, carrot, celery, ginger,garlic, curry powder and rice until vegetables are soft. Add tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer, uncovered, stirring occasionally. Reduce until stock is almost gone. Add remaining stock and repeat process until rice is al dente and stock has evaporated. Add remaining ingredients. Mix well over high heat. Season with salt, to taste, and add the lobster meat. Stir and serve immediately. Posted to EAT-L Digest 22 Aug 96 Date: Thu, 22 Aug 1996 14:24:55 -0500 From: LD Goss
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Serving Size: 1 Serving (6145g) | ||
Recipe Makes: 1 | ||
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Calories: 4885 | ||
Calories from Fat: 1602 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178g | 237 % | |
Saturated Fat 83.1g | 416 % | |
Monounsaturated Fat 56.5g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 1199.1mg | 369 % | |
Sodium 7693.8mg | 265 % | |
Potassium 8633.7mg | 227 % | |
Total Carbohydrate 443g | 130 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 421.3g | ||
Protein 362.2g | 517 % | |
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: 4885
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