Parsnip Risotto With Scallops

GOOD FOOD CHANNEL
11Ingredients
20Minutes
1080Calories

Ingredients

US|METRIC
  • 1 knob butter
  • 1 onion (finely chopped)
  • 2 parsnips (large, peeled, woody cores removed, chopped into 1cm cubes)
  • 900 milliliters chicken stock
  • 175 grams arborio rice (blanched and drained)
  • white wine (splash)
  • 1 handful freshly grated Parmesan
  • 16 scallops (roes removed, cut in half)
  • 1 1/2 tablespoons curry powder (for sprinkling)
  • 100 grams caster sugar
  • 100 milliliters sherry vinegar
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    NutritionView More

    1080Calories
    Sodium51% DV1230mg
    Fat31% DV20g
    Protein88% DV45g
    Carbs57% DV170g
    Fiber44% DV11g
    Calories1080Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol75mg25%
    Sodium1230mg51%
    Potassium1480mg42%
    Protein45g88%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate170g57%
    Dietary Fiber11g44%
    Sugars67g134%
    Vitamin A10%
    Vitamin C45%
    Calcium40%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.