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Saffron Risotto Primavera

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Recipe

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

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup mushrooms
fresh, sliced
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½ cup sweet red bell peppers
diced
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½ cup zucchini
sliced
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½ cup onions
chopped
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½ cup rice
uncooked
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1 pinch saffron threads
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¼ cup white wine
dry
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1 cup stock
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2 tablespoons Parmesan cheese
grated
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2 teaspoons parsley leaves
fresh, snipped
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teaspoon white pepper
ground
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Ingredients

Amount Measure Ingredient Features
118 ml mushrooms
fresh, sliced
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118 ml sweet red bell peppers
diced
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118 ml zucchini
sliced
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118 ml onions
chopped
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118 ml rice
uncooked
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1 pinch saffron threads
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59 ml white wine
dry
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237 ml stock
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3E+1 ml Parmesan cheese
grated
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1E+1 ml parsley leaves
fresh, snipped
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0.6 ml white pepper
ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 13312% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 129mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 48%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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