Before you start
A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.
- Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
- Heat the oil in a large skillet or saucepan. Sauté the shallot 2-3 min, until it becomes translucent. Add the cuttlefish then sauté 3 min with stirring. Add the rice then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Add the saffran and deglaze with the wine.
- Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
- Meanwhile, 5 min before the end of the risotto cooking, cook the peas in a small pot of boiling water. Add the shrimp to warm it up. Well drain the peas and shrimp, then add them to the risotto.
- Remove the risotto pan from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with chopped dill and serve.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Folacin, Manganese, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin K
- Good source of :
- Vitamin A, Vitamin B6, Vitamin E
- Excellent source of :
- Copper, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Zinc
|Meat and Alternatives||3 ½|