Saffron Risotto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
460
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 11.98 g | (12 %) | ||
| Fat | 16.06 g | (14 %) | ||
| Carbohydrates | 62.09 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.21 g | (11 %) |
more nutritional values
| Vitamin A | 125.62 mg | (15,703 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.04 mg | (9 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 2.48 μg | (1 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 0.22 mg | (0 %) | ||
| Potassium | 45.75 mg | (1 %) | ||
| Calcium | 155.16 mg | (16 %) | ||
| Magnesium | 9.48 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.22 g | |||
| Cholesterol | 44.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot
- 4 Tbsps butter
- 300 grams Italian Arborio rice
- 125 milliliters white wine
- 1 l hot Chicken broth
- 0.1 gram Saffron (Threads or powder)
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Peel shallot, chop finely and sauté in a wide pan in 2 tablespoons butter. Add the rice and stir over low heat until translucent.
2.
Stir in the wine and a cup of hot broth and stir until the liquid evaporates. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
3.
Dissolve saffron in the last addition of broth and stir into the rice. Cook about 5 minutes (total risotto cooking time is about 25 minutes). Stir in remaining butter and Parmesan and season with salt and pepper.
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