Saffron Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 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 (canned)
- 1 packet Saffron
- 80 grams grated Parmesan
- 40 grams butter
- salt
- peppers
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.
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