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Fennel And Mascarpone Risotto With Scallops And Prosciutto
DELICIOUS MAGAZINE12Ingredients
40Minutes
590Calories
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Description
This luxurious risotto recipe works well as an indulgent supper or as a dinner party main course.
Ingredients
US|METRIC
4 SERVINGS
- 50 grams butter
- 1 small onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 fennel bulbs (heads finely sliced)
- 300 grams risotto rice (such as carnaroli)
- 300 mL white wine
- 1.2 liters vegetable stock
- 1 Tbsp. olive oil
- 80 grams prosciutto (pack, cut into thin strips)
- 12 scallops (fresh, ‘diver caught’, if possible, corals detached)
- 3 Tbsp. parsley (chopped fresh flatleaf)
- 4 Tbsp. mascarpone
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1710mg71% |
| Potassium810mg23% |
| Protein17g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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