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Saffron risotto
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
616
calories
Calories
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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
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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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