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Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 2 x cloves garlic, chopped
- 200 gm calamari, washed
- 200 gm raw green prawns, heads and shells removed
- 1 x 200 gram fillet fresh Atlantic salmon, skin removed, cut into bite sized pcs
- 1/2 c. chopped parsley
- 1 Tbsp. extra virgin olive oil
- 10 x spring onions, minced
- 400 gm Ferron rice
- 300 ml dry white wine
- 800 ml rich fish stock, simmering
- 4 x roma tomatoes, f inely minced
- 1 Tbsp. lowfat sour cream
- 2 Tbsp. grated parmesan cheese
- 1/2 c. finely minced parsley
Инструкции
- Heat the extra virgin olive oil and gently saute/fry the garlic in Tamaras Risotto Pot*. Add in the prepared seafood and cook briefly till the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside.
- Heat the remaining Tbsp. of extra virgin olive oil and saute/fry the spring onions. Add in the rice, stirring to coat. Add in the white wine and allow it to be absorbed then add in the first addition of fish stock together with the finely minced tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed.
- When there is only a small quantity of stock left, add in the cooked fish mix and all its juices with the last addition of stock and continue simmering for about 2 min, or possibly till most of the liquid is absorbed. Add in lowfat sour cream, cheese and parsley, stir well to incorporate and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2005g | |
| Calories 1268 | |
| Calories from Fat 479 | 38% |
| Total Fat 53.82g | 67% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 591mg | 197% |
| Sodium 3045mg | 127% |
| Potassium 3777mg | 108% |
| Total Carbs 43.1g | 11% |
| Dietary Fiber 8.4g | 28% |
| Sugars 13.44g | 9% |
| Protein 98.29g | 157% |
