Saffron Risotto
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams short grain rice
- 1 onion
- 2 Tbsps butter
- 2 Tbsps olive oil
- 1 l Beef broth (from a jar)
- 1 packet Saffron
- 80 grams grated Parmesan
- 40 grams butter
- salt
- peppers
Preparation steps
1.
Peel onion and finely chop. Heat olive oil and butter in a pan, sauté onion until translucent and add rice. Sauté, stirring, until rice also becomes translucent. Add hot broth, saffron and season with salt and pepper. Cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Add half of parmesan and stir in butter, place risotto into bowls and sprinkle with the remaining cheese. Serve.
