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40 minutes
2 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
parmesan cheese
shrimp
vegetarian
(?)
Not vegetarian due to:
chicken broth
shrimp
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 108%, Fat (total lipid) as 91.7% and Sodium as 187% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 108% of RDA
• Carbs: 20.5% of RDA
• Fat (total lipid): 91.7% of RDA
• Fiber: 6.1% of RDA
• Fructose: 0.3% of RDA
• Protein: 48.6% of RDA
• Sodium: 187% of RDA
• Sugar: 9.5% of RDA
• Vitamin A (IU): 37.9% of RDA
• Vitamin B6: 7.1% of RDA
• Vitamin C: 5.4% of RDA
• Iron: 4.8% of RDA
• Magnesium: 30.1% of RDA
• Manganese: 14.0% of RDA
• Niacin: 7.6% of RDA
• Potassium: 9.0% of RDA
• Zinc: 22.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
56.4
g
Calories
2171
 
Fiber
1.72
g
Iron
0.899
mg
Protein
54.6
g
Sodium
2528
mg
Sugars
2.96
g
Fat (total lipid)
56.0
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2 1/2
tbsp
+
-
 
 
1/2
cups
+
-
 
uncooked.
 
2
cups
+
-
 
1
tbsp
+
-
 
shredded.
 
1
tbsp
+
-
 
freshly squeezed.
 
1/8
tsp
+
-
 
 
3
tbsp
+
-
 
see dependent recipe.
 
1/2
lbs
+
-
 
deveined and shelled.
 
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Recipe Short Name:
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INGREDIENTS FOR: BASIL PESTO
Amount
Measure
Ingredient
 
1
cup
Fresh, loosely packed, removed from stem.
 
3
tbsp
 
1
cup
Grated.
 
1
clove
 
1
tbsp
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
PREPARING THE RISOTTO
1.
Warm the chicken broth in a small saucepan.
2.
Add 1/2 tbsp of olive oil to a skillet.
3.
Add rice and toast until lightly golden brown about 2 minutes.
4.
To the skillet, pour in warm chicken broth ½ cup at a time until liquid is absorbed.
5.
Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
PREPARING THE SHRIMP
6.
While the risotto is cooking, add 2 tbsp of olive oil to a skillet or frying pan.
7.
Add the shrimp and cook for 3 minutes on one side.
8.
Turn and cook for another 3-5 minutes, or until shrimp turn pink.
PREPARING THE DISH
9.
Take the risotto off of heat and add in Parmesan cheese, lemon juice, pepper, and pesto.
10.
Mix well and add to plates or bowls.
11.
Top with cooked shrimp and sprinkle with pepper to taste.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 33% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Shellfish Free!
 
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2171
Protein 54.6 g
Carbohydrates 56.4 g
Iron 0.90 mg
Fiber 1.72 g
Calcium 1.50 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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