Saffron Risotto

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Saffron Risotto
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
616
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie616 cal.(29 %)
Protein15 g(15 %)
Fat28 g(24 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.8 mg(15 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.3 mg(21 %)
Folate25 μg(8 %)
Pantothenic acid2 mg(33 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C1 mg(1 %)
Potassium336 mg(8 %)
Calcium276 mg(28 %)
Magnesium125 mg(42 %)
Iron3.4 mg(23 %)
Iodine20 μg(10 %)
Zinc3.3 mg(41 %)
Saturated fatty acids15 g
Uric acid145 mg
Cholesterol55 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
400 grams short grain rice
1 onion
2 Tbsps butter
2 Tbsps olive oil
1 l Beef broth (canned)
1 packet Saffron
80 grams grated Parmesan
40 grams butter
salt
peppers
How healthy are the main ingredients?
Parmesanolive oilonionsalt

Preparation steps

1.

Peel and finely chop the onion. Heat the olive oil and butter in a pan and sauté the onion until translucent. Add the rice.

2.

Sauté while stirring. Gradually add some broth and bring to a boil, gradually add the remaining broth.

3.

Add the saffron, season with salt and pepper and cook for about 18 minutes, stirring regularly.

4.

Put half of the Parmesan in a small bowl. Arrange the risotto in a bowl, stir in the butter and sprinkle with the remaining Parmesan. Serve hot.