Photo: Dana DeVolk
Prawn risotto
10 ingredients
Serves 4
openrecipes
Try this authentic seafood risotto, typical of Venetian cooking
Estimated Nutrition (whole recipe, rough)
631
Calories
31g
Protein
26g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 450g raw large unshelled prawns
- 1 garlic clove , peeled
- 1 fresh bay leaf , shredded
- 3 tbsp extra-virgin olive oil
- 85g unsalted butter
- 2 shallots or a small onion, finely chopped
- 350g Vialone nano or arborio rice
- 125ml dry white wine
- 1 tsp tomato purée
- 1 tbsp chopped fresh flatleaf parsley , optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes