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 boiling Beef broth
1 packet Saffron
80 grams grated Parmesan
40 grams butter
salt (and pepper)
How healthy are the main ingredients?
Parmesanolive oilonionsalt

Preparation steps

1.

Peel onion and chop finely. Heat the olive oil and butter in a saucepan, add onion and sauté until translucent. Stir in the rice. Sauté rice briefly and gradually pour in the boiling broth, stirring constantly.

2.

Stir in saffron, season with salt and pepper and cook for about 18 minutes, stirring occasionally. Stir in half of the Parmesan and the butter. Transfer to a serving bowl and sprinkle with the remaining Parmesan.

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