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9Ingredients
45Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups arborio rice
- 1 lb. large shrimp (medium –)
- extra-virgin olive oil
- 1 envelope saffron (or a good pinch)
- 1 shallot (– minced)
- 1 cup Parmigiano Reggiano (freshly grated)
- 1/4 cream cheese (a brick of)
- 1 box chicken stock (– or of course you can use your own homemade chicken stock)
- kosher salt
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium650mg27% |
| Potassium210mg6% |
| Protein18g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium30% |
| 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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Reviews(2)
Lourdes 2 years ago
It was great !
Added oysters and flounder.
Did not have the boxed chicken stock, so used Better than Bouillon chicken base with some of the oyster juice.
Sprinkle with some white wine while cooking and dill right before serving .
Jeff Mason 4 years ago
excellent. first time making risotto. Will make again. might add scallops next time