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
8.5 / 10
High score
Glycemic Index
Index
60
ModerateLoad
23
HighNutrition per serving:
| Calories | 252.98 kcal | 13% |
| Fat | 2.88 g | 4% |
| Carbs | 37.98 g | 15% |
| Sugars | 4.14 g | 5% |
| Protein | 17.85 g | 36% |
| Sodium | 491.68 mg | 25% |
| Fiber | 1.80 g | 6% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 60 Moderate |
Glycemic Load 23 High |
Ingredients
1 tsp rapeseed oil
1 onion, finely chopped
1 low-salt 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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