Creamy Saffron Risotto

0
Average: 0 (0 votes)
(0 votes)
Creamy Saffron Risotto
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
772
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie772 cal.(37 %)
Protein18 g(18 %)
Fat30 g(26 %)
Carbohydrates107 g(71 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.5 mg(38 %)
Vitamin K53.5 μg(89 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.1 mg(101 %)
Vitamin B₆0.5 mg(36 %)
Folate169 μg(56 %)
Pantothenic acid3.3 mg(55 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C26 mg(27 %)
Potassium673 mg(17 %)
Calcium207 mg(21 %)
Magnesium185 mg(62 %)
Iron5.4 mg(36 %)
Iodine22 μg(11 %)
Zinc4.1 mg(51 %)
Saturated fatty acids15.6 g
Uric acid224 mg
Cholesterol57 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
2.333 cups short grain rice
1 onion
2 Tbsps butter
2 Tbsps olive oil
4 cups Vegetable broth (from a jar)
1 sachet Saffron
¾ cup grated Parmesan
¼ cup butter
salt
peppers
18 ozs Asparagus
How healthy are the main ingredients?
Parmesanolive oilonionsalt

Preparation steps

1.
Clean the asparagus, remove the woody ends and cook in plenty of boiling, salted water for 10-12 minutes.
2.
Peel and finely chop the onion. Heat the butter and olive oil and saute the onion until translucent. Add the rice and stir over the heat until the rice looks translucent. Then gradually add the boiling broth, stirring and adding more broth when the last addition has been absorbed. Add the saffron, reserving a few strands and season with salt and pepper. Continue in this way, stirring constantly, for 18-20 minutes. Stir in the Parmesan and butter. Cut the asparagus into pieces and stir in carefully. Spoon into dishes, sprinkle with the reserved saffron, season with pepper and serve.