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Seafood risotto

Special Diets

Low sugar
Seafood risotto
A lower-fat version of a classic risotto that's still creamy and indulgent.
Serves
3
Prep
10 minutes
Cook
30 minutes

Nutrition information

Each 554g serving contains (excludes serving suggestion)
KCal
374
Carbs
49.4g
Fibre
3.2g
Protein
21.4g
Fat
9.4g
(Low)
Saturates
1.6g
(Low)
Sugars
6.8g
(Low)
Salt
0.78g
(Low)
Fruit/Veg Portion
1
Ingredients

Ingredients

  • 1 tsp rapeseed oil
  • 1 onion, finely chopped
  • 1 low-salt vegetable stock cube, dissolved in 900ml water
  • 1 yellow pepper, finely chopped
  • 1 clove garlic, crushed
  • good pinch white pepper
  • 15g parsley, finely chopped, plus 1 tbsp to serve
  • 150g Arborio (risotto) rice
  • 1 salmon steak (approx. 125g), cubed and skin removed
  • 100g cooked peeled prawns
  • 50g squid rings
  • 50g natural low-fat yogurt
  • grind black pepper
  • pinch freshly chopped parsley
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Method

Method

Recipe tips
  • You can use frozen, defrosted prawns and squid.
  • Keep stock simmering in a separate saucepan, so it’s hot when you add to the rice and doesn’t reduce the temperature and stop the rice cooking. Add a little at a time; if you run out just add a little boiling water.
  • Stirring regularly, with a wooden spoon, means rice releases its starch and ensures a creamy texture. 
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