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Suggest a better descriptionBring stock and water to simmer in medium saucepan over medium-high heat. Reduce heat to lowest possible setting to keep warm.
Melt butter in 4 quart saucepan over medium heat; add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is very soft and translucent, about 9 minutes. Add rice and crumble saffron threads with fingers into pot. Cook, stirring frequently, until edges of rice grains are transparent, about 4 minutes. Add wine and cook, stirring frequently until wine is completely absorbed by rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (every 3-4 minutes), simmer until liquid is absorbed and bottom of pan is dry, 10-12 minutes.
Add more broth,1/2 cup at a time, as needed to keep the bottom of the pan from drying out (every 3-4 minutes) and cook, stirring frequently, until grains of rice are cooked through but still somewhat firm in center, 10-12 minutes. Stir in Parmigiana cheese, season with salt and pepper, and serve immediately.
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 470 | ||
Calories from Fat: 114 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 32.4mg | 10 % | |
Sodium 497.1mg | 17 % | |
Potassium 393mg | 10 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 68.8g | ||
Protein 13.8g | 20 % | |
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: 470
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