Saffron Risotto

PIZZAROSSA (1)
Liesl P.: "Made this recipe but added chopped Italian sausag…" Read More
9Ingredients
35Minutes
790Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 red onion (medium, finely diced)
  • 2 cloves garlic (minced)
  • 1 cup risotto rice (arborio, carnaroli…)
  • 1/2 cup dry white wine
  • 3 cups vegetable stock
  • 1 pinch saffron threads (or powder, I used about 12 threads)
  • 1 cup grated Parmesan (finely, or vegan alternative)
  • 1 tablespoon chive flowers (dried)
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    NutritionView More

    790Calories
    Sodium91% DV2180mg
    Fat45% DV29g
    Protein53% DV27g
    Carbs31% DV92g
    Fiber16% DV4g
    Calories790Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium2180mg91%
    Potassium270mg8%
    Protein27g53%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate92g31%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A25%
    Vitamin C8%
    Calcium60%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Liesl P. 2 years ago
    Made this recipe but added chopped Italian sausage just after the white wine evaporated, and it worked! Added another dash of vegetable stock at the end because it was a tiny bit dry. All in all, delicious! An easy and accurate recipe that would be very hard to mess up! Will definitely make this again. After the first 10 minutes of covered cooking, make your next intervals smaller. I did 10min - stir - 8 min - stir 6 min - stir and by then my risotto was ready to serve.