Saffron Lemon Risotto

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Saffron Lemon Risotto
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
439
calories
Calories

Healthy, because

Even smarter

Nutritional values

Risotto is a classic, Italian dish that is so flavorful and good for you because it provides you with healthy carbohydrates and fats. Because you use rice instead of pasta, it is lower in fats, but it still provides you with plenty of energy. 

In the springtime, you can add other vegetables like peas and asparagus for more added nutrients! 

1 each contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein8 g(8 %)
Fat17 g(15 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8 mg(8 %)
Potassium178 mg(4 %)
Calcium115 mg(12 %)
Magnesium36 mg(12 %)
Iron1.1 mg(7 %)
Iodine12 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8.5 g
Uric acid70 mg
Cholesterol31 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
1 shallot
2 Tbsps olive oil
10 ozs Arborio rice
5 ozs dry white wine
34 ozs Vegetable broth
1 pinch Saffron
1 lemon
3 Tbsps butter
3 Tbsps freshly grated Parmesan
salt
white peppers (freshly ground)
How healthy are the main ingredients?
Parmesanolive oilshallotlemonsalt

Preparation steps

1.

Peel the shallot, chop finely and cook in a saucepan in olive oil until translucent. Add rice, sauté briefly and deglaze with the white wine. Cook while stirring until wine is fully absorbed. 

Ladle in about 3/4 cup of hot broth, add the saffron and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, 17-20 minutes, stirring frequently.

2.

Meanwhile, rinse the lemon in hot water, wipe dry, grate the zest and squeeze the juice.

3.

Finally, add the butter, Parmesan, lemon zest and juice to the risotto and season with salt and pepper. Stir well and serve hot.