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Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp
FOOD5225Ingredients
85Minutes
680Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/4 cup olive oil
- 2 onions (medium, chopped)
- 1 fennel bulb (small, chopped)
- 4 cloves garlic (minced, about 1 tbsp.)
- fine sea salt (to taste)
- 2 cups arborio rice
- 1/2 cup pernod (or other anise apéritif)
- 1/2 cup lemon juice
- 8 cups chicken stock
- 3 Tbsp. butter (unsalted)
- 1/2 cup mascarpone
- 2 Tbsp. lemon rind (rinsed and finely diced preserved)
- 1/4 cup mint leaves (coarsely chopped)
- 2 cups peas
- 1 bunch asparagus
- 2 inches boiling water
- ground white pepper (freshly)
- 32 shrimp (large, de-veined, shell on)
- 3 Tbsp. olive oil
- 2 Tbsp. pernod (or other anise apéritif)
- 3 cloves garlic (minced, about 3 tsp.)
- 1/2 lemon (a large)
- 2 tsp. rosemary leaves (finely chopped)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium980mg41% |
| Potassium830mg24% |
| Protein23g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber7g28% |
| Sugars19g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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