Saffron Risotto

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Saffron Risotto
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
460
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie460 cal.(22 %)
Protein11.98 g(12 %)
Fat16.06 g(14 %)
Carbohydrates62.09 g(41 %)
Sugar added0 g(0 %)
Roughage3.21 g(11 %)
Vitamin A125.62 mg(15,703 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.04 mg(3 %)
Folate2.48 μg(1 %)
Pantothenic acid0.09 mg(2 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C0.22 mg(0 %)
Potassium45.75 mg(1 %)
Calcium155.16 mg(16 %)
Magnesium9.48 mg(3 %)
Iron0.5 mg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids9.22 g
Cholesterol44.31 mg

Ingredients

for
4
Ingredients
1 shallot
4 Tbsps butter
300 grams Italian Arborio rice
125 milliliters white wine
1 l hot Chicken broth
gram Saffron (Threads or powder)
50 grams freshly grated Parmesan
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanshallotsalt

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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