Looking for quick, easy recipes? With healthy, seasonal ingredients?
The days are getting cooler. I'm willing to turn the oven on again. Will you be entertaining this month? Are you looking for something festive? Fancy? Really easy? Try risotto! Don't listen to the tv chefs who say it's challenging... It's not. It's the easiest recipe I make. Try it.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Risotto with Shrimp, Scallops and Mushrooms
Total time: 30 minutes
With a simple Spinach Salad to start, this makes a quick, yet elegant main course, suitable for a romantic 'Dinner a Deux'.
As with all risottos,
this will be quite soft when finished. It will continue to absorb liquid and the leftovers (if any) will be very stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Ingredients:
- 2/3 Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 1/4 cups fish, seafood or chicken stock, 500gr, 17.6oz
- 1/2 onion, 55gr, 1.9oz
- 2 tsp butter, 9.5gr, .34oz
- 1/2 cup freshly grated Parmesan cheese, 50gr, 1.8oz
- Condimenti
- 4oz (120gr) cleaned shrimp, 120gr, 4.2oz
- 4oz (120gr) scallops or all shrimp, 120gr, 4.2oz
- 4oz (120gr) mushrooms, 125gr, 4.4oz
- 1/2 onion, 55gr, 1.9oz
- 1 clove garlic, 4gr, .14oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1/4 cup cream, crème fraiche or Greek yogurt, 75gr, 2.6oz Greek yogurt
- 1 tbs parsley
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- Mince garlic
- Clean and slice mushrooms.
- Clean shrimp if necessary.
- In medium sauce pan heat butter over medium-high heat.
- Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti
- Heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until starting to brown, about 10 minutes.
- Add shrimp and scallops and sauté until cooked, another 5 minutes.
- Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1327 / 663.5 Total Carbohydrates: 120 / 60 Dietary Fiber: 8 / 4 Total Fat: 48 / 24 Saturated Fat: 20 / 10 Cholesterol: 316 / 158 Protein: 84 / 42 Calcium: 812 / 406 Sodium: 2003 / 1001.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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