Pumpkin risotto with seafood cutlets
Composition / ingredients
1
servings:
Cooking method
Cutlets
Punch squid, garlic, oyster sauce, lemon juice and onion in a blender. Finely chop the pepper and shrimp, add to the minced meat and mix. Season with salt and pepper. Form cutlets and fry in olive oil.
Risotto
Cut the pumpkin into small cubes, put it in a saucepan, pour in water. Cook until half cooked, add parmesan, butter and bring to readiness, stirring constantly.
Put the risotto on a plate, put the cutlets on top and decorate with herbs.
Punch squid, garlic, oyster sauce, lemon juice and onion in a blender. Finely chop the pepper and shrimp, add to the minced meat and mix. Season with salt and pepper. Form cutlets and fry in olive oil.
Risotto
Cut the pumpkin into small cubes, put it in a saucepan, pour in water. Cook until half cooked, add parmesan, butter and bring to readiness, stirring constantly.
Put the risotto on a plate, put the cutlets on top and decorate with herbs.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Pumpkin - 29 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Table salt - 0 kcal/100g
- Oyster sauce - 121 kcal/100g