Saffron Risotto

* 298 calories per serving * 8.3 g fat (2.8 g saturated) * 39.2 g carbs * 0.7 g fiber * 5.1 g protein
Saffron Risotto
Saffron Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 28

    * 28 oz chicken stock

  • 1

    * 1 tbsp vegetable oil

  • 1/2

    * 1/2 onion, finely chopped

  • 1

    * 1 cup arborio rice

  • 1

    * 1 cup white wine

  • * Large pinch of saffron

  • 1

    * 1 tbsp butter

  • 1/4

    * 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Directions

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

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