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In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
In a soup pot or large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed, about 2 minutes.
Begin adding the stock 1 cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper. Serve immediately and pass additional cheese at the table.
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Serving Size: 1 Serving (555g) | ||
Recipe Makes: 6 | ||
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Calories: 609 | ||
Calories from Fat: 180 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 47mg | 14 % | |
Sodium 831.2mg | 29 % | |
Potassium 547.5mg | 14 % | |
Total Carbohydrate 76.2g | 22 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 73.9g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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