Saffron Risotto Primavera

A traditional Italian way to cook rice which results in a creamy side dish

40 minutes Prep: 10 minutes Cook: 30 minutes

133 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	mushrooms	fresh, sliced
1/2	cup	sweet red bell peppers	diced
1/2	cup	zucchini	sliced
1/2	cup	onions	chopped
1/2	cup	rice	uncooked
1	pinch	saffron
1/4	cup	white wine	dry
1	cup	stock
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
2	teaspoons	parsley leaves	fresh, snipped
1/8	teaspoon	white pepper	ground

Directions

Best served hot, as this dish doesn't wait.

Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat.

Remove vegetables; set aside. Cook onions in same skillet until soft.

Add rice and saffron; stir 2 to 3 minutes.

Add wine and stir until absorbed. Stir in broth.

Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second.

Cook until rice is tender and mixture has a creamy consistency.

It will take approximately 25 to 30 minutes.

Stir in cheese, parsley, white pepper, and reserved vegetables.

Serve immediately.

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Nutrition Facts

Serving Size 148g

Amount per Serving

Calories 133 12% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 129mg	5%
Total Carbohydrate 25.0g	8%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 5.0g	10%

Vitamin A	14%		Vitamin C	48%
Calcium	5%		Iron	3%

* 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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