''Risotto'' with Squid, Shrimp, and Curry Leaves recipes

''Risotto'' with Squid, Shrimp, and Curry Leaves recipes
14 Ingredients
  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • ground white pepper
  • coarse salt
  • 18 to 24 fresh curry leaves
  • vegetable oil
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably European-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • broth
Nutrition
373
19% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

38% 24

Saturated

47% 9

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

5% 16

Carbs (net)

- 14

Fiber

9% 2

Sugars

- 10

Sugars, added

- 0

Protein

46% 23

Cholesterol

84% 253

Sodium

13% 316

Calcium

27% 266

Magnesium

16% 66

Potassium

15% 722

Iron

11% 2

Zinc

22% 2

Phosphorus

61% 426

Vitamin A

20% 177

Vitamin C

53% 48

Thiamin (B1)

12% 0

Riboflavin (B2)

51% 1

Niacin (B3)

18% 3

Vitamin B6

27% 0

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

87% 2

Vitamin D

595% 89

Vitamin E

24% 4

Vitamin K

28% 33

Sugar alcohols

- 0

Water

- 314
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