Try this Risotto Alla Pescatore recipe, or contribute your own.
Suggest a better descriptionIn a steamer pot filled with water, steam clams and mussels until they open. Remove from shells, chop and set aside, reserving the stock. In a pot, sauté the garlic and onion in 1 tablespoon olive oil until translucent, then add chopped calamari and baby scallops. Cook until done, then remove from pot.
In a medium pot, bring 3 cups of fish broth (including broth made from the mussels) to a simmer, then reduce to medium-low heat, maintaining the steam but no longer simmering.
In the same pot that was used to sauté the scallops, heat 1 tablespoon of oil over medium-low. Add the rice, season with turmeric and salt, and stir for 2-3 minutes. Stir in the white wine. Spoon 1/2 cup of the warm fish broth into the pan and cook until the rice absorbs it, stirring often. Continue incorporating broth in this manner until all of it is incorporated. Cook and stir until the rice is al dente — about 30 minutes after adding the first batch of liquid. Mix in the mussels, clams, scallops and calamari.
Garnish with sautéed jumbo shrimp and jumbo scallops, cooked octopus, cherry tomatoes and parsley and optional lemon-butter sauce.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 464 | ||
Calories from Fat: 160 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 35mg | 11 % | |
Sodium 941mg | 32 % | |
Potassium 621.5mg | 16 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 49g | ||
Protein 22.3g | 32 % | |
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: 464
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