Pumpkin risotto with seafood cutlets

An unusual dish for pumpkin lovers). Asked for more complicated-voooo.....))) The Corporation Easily And Simply Presents!!
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 7 g
Fats 37 % 7 g
Carbohydrates 26 % 5 g
97 kcal
GI: 17 / 0 / 83

Cooking method

Cooking time: 1 h
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.

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

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