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Saffron Risotto

 
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41

Creamy, delicious Italian rice. Simply flavoured labour of love.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

4 ounces onions
finely chopped
3 ounces butter
15 ounces rice
cup white wine
*
2 quarts beef stock
as needed
*
¼ teaspoon saffron threads
*
3 ounces Parmesan cheese
grated

Directions

Put half of the butter in skillet and sauté the onion in it.

Add the rice and sauté a couple of minutes.

Add the wine and the broth, stirring well.

Simmer, uncovered, about 20 minutes, stirring occasionally.

Add the saffron and the parmesan and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 52535% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 501mg 21%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 5%
Sugars g
Protein 25g
Vitamin A 11% Vitamin C 2%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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