Shellfish risotto
"Prawns, squid and mussels combine with pepper and courgette to create a tasty shellfish risotto."
Servings:
4 people
Health Score
High
Medium
Low
7.7 / 10
Medium score
Glycemic Index
Index
60
ModerateLoad
22
HighNutrition per serving:
| Calories | 249.96 kcal | 12% |
| Fat | 3.13 g | 4% |
| Carbs | 36.80 g | 14% |
| Sugars | 3.89 g | 4% |
| Protein | 17.65 g | 35% |
| Sodium | 915.00 mg | 46% |
| Fiber | 1.81 g | 6% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 60 Moderate |
Glycemic Load 22 High |
Ingredients
1 tsp rapeseed oil
1 onion, finely chopped
1 fish stock cube dissolved in 900ml of water
1 red pepper, finely chopped
1 courgette, finely chopped
1 clove garlic, crushed
good pinch white pepper
15g parsley, finely chopped and 1 tbsp to serve
150g Arborio rice
350g bag mixed frozen seafood, defrosted (mussels 37%, squid 25%, prawns 25%)
1 tbsp 0% fat Greek yogurt
pinch parsley and black pepper to serve
Directions
Read the directions for this recipe at diabetes.org.uk
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