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Saffron Risotto

Saffron Risotto

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Submitted by rjstorlie

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

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 115.6
OUNCES ML/G ONIONS
finely chopped
3 86.7
OUNCES ML/G BUTTER
15 433.5
OUNCES ML/G RICE
79
CUP ML WHITE WINE *
2 2
QUARTS QUARTS BEEF STOCK
as needed *
¼ 1.3
TEASPOON ML SAFFRON THREADS *
3 86.7
OUNCES ML/G 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 Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 525 35% 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?
Trans-fat Free
 

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