Saffron Risotto with Sun-Dried Tomatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 523 kcal | (25 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 59 g | (39 %) |
Ingredients
- Ingredients
- 50 grams shallots
- 2 peeled garlic cloves
- 20 grams sun-dried Tomato in oil
- 100 grams scallions
- 20 grams Saffron
- 40 grams butter
- 2 Tbsps olive oil
- 125 grams Risotto
- 125 milliliters white wine
- 500 milliliters vegetable stock
- salt
- freshly ground pepper
Preparation steps
Peel and dice the shallots. Peel and press the garlic. Cut the sun-dried tomatoes into strips. Rinse the scallions and cut into 1/2 cm (approximately 1/8 inch) diagonal strips. Soak the saffron in a bowl with 100 ml (approximately 1/3 cup) of lukewarm water.
Heat 20 grams (approximately 1 tablespoon) of the butter and the oil in a saucepan. Add the shallots and garlic, and cook over medium heat for 1 minute. Add the rice and cook for 1 minute.
Add the wine and reduce by half. Stir in 250 ml (approximately 1 cup) of hot stock and cook for 18-20 minutes. Continue stirring, while adding the remaining stock. 10 minutes before the end of cooking, stir in the sun-dried tomatoes and saffron water. Season the risotto with salt and pepper to taste. Stir in the scallions and remaining butter, and serve immediately.
