Shrimp Risotto with Zucchini
Shrimp Risotto with Zucchini - Everyone's favorite rice dish with the all-time popular shellfish
Healthy, because
Even smarter
Nutritional values
Just like sea fish, crabs are also rich in iodine and are therefore allowed to be on the menu more often. This mineral is often in short supply in our country - one portion of the crab risotto covers about half of the daily requirement of iodine.
Instead of the crabs, 200 grams of firm fish fillet in pieces is also suitable. You can exchange the zucchini for pumpkin, the tomato juice for carrot juice. Especially spicy: crab stock instead of vegetable stock!
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 small onion
- 1 Zucchini (about 250 grams)
- 2 Tbsps Canola oil
- 5 ozs Arborio rice
- 1 ¼ cups vegetable stock
- 1 cup Tomato juice
- ½ bunch Basil
- 1 pc Parmesan (about 20 grams)
- 5 ozs peeled shrimp
- 2 Tbsps Coffee creamer
- salt
- peppers
Kitchen utensils
Preparation steps
Peel the onion and chop finely. Rinse zucchini, dry, cut in half and chop coarsely.
Heat the oil in a pot and sauté onion and zucchini over medium heat for about 2 minutes. Sprinkle in rice and sauté until it is translucent.
Warm the vegetable broth and pour, stirring, into the rice. Cook over medium heat, stirring occasionally, until the rice has absorbed the liquid.
Heat tomato juice in a small pot. Stir into the rice and simmer for 15 minutes over low heat; the rice should still have be al dente.
Meanwhile, rinse the basil, shake dry, pluck leaves and cut into fine strips.
Finely grate Parmesan cheese and stir with basil, shrimp and creamer into the risotto about 5 minutes before the end of cooking time. Season to taste and serve with salt and pepper and serve immediately.
