Directions:
- Heat stock to boiling-hold on simmer while you make the risotto.
- Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
- Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
- Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
- Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
- Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
- Serve crawfish and butter over risotto; sprinkle with Gremolata.
- For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.57 Kcal (2895 kJ) | ||
| Calories from fat | 218.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.25g | 37% | |
|---|---|---|---|
| Cholesterol | 154.45mg | 51% | |
| Sodium | 515.34mg | 21% | |
| Potassium | 321.04mg | 7% | |
| Total Carbs | 73.88g | 25% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 31.18g | 62% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 148.22 Kcal (621 kJ) | ||
| Calories from fat | 46.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 37% | |
|---|---|---|---|
| Cholesterol | 33.1mg | 51% | |
| Sodium | 110.45mg | 21% | |
| Potassium | 68.81mg | 7% | |
| Total Carbs | 15.83g | 25% | |
| Sugars | 1.24g | 23% | |
| Dietary Fiber | 0.3g | 6% | |
| Protein | 6.68g | 62% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 0.5mg | 12% | |
| Calcium | 27.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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