Savory Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.3
- Total Fat: 6.2 g
- Cholesterol: 9.6 mg
- Sodium: 328.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.7 g
- Protein: 9.3 g
View full nutritional breakdown of Savory Risotto calories by ingredient
Introduction
A cheesy, dreamy side dish for shrimp, salmon or poultry. A cheesy, dreamy side dish for shrimp, salmon or poultry.Number of Servings: 6
Ingredients
-
1 Tbsp Olive oil
4 Cups No salt-added chicken stock
1.5 Cups Arborio rice
1 large onion, chopped
1/4 Cup white wine ie: Pinot Grigio or Savignon Blanc
3 oz. Finely grated dry Parmesan cheese
1 tsp saffron treads
3 Tbsp hot water
Directions
In a small bowl, soak the saffron threads in the 3 tablespoons of hot water; set aside. Dice onion medium to fine consistency.
Heat the chicken stock in a saucepan. Meanwhile, in a heavy-bottom pan (6-cup or larger) heat the olive oil. Sauté' the diced onion until translucent (about 5 minutes.) Add the rice, stirring until all rice is coated with oil and changes color slightly (about 3 minutes.) Add the white wine, lower heat to simmer and begin adding the heated stock to the onion/rice mixture about 1/2 Cup at a time, stirring frequently. Continue until all the stock has been added, stirring until the most of the liquid is absorbed and the mixture is smooth and creamy in texture. Turn off the heat, stir in the strained saffron water and the grated Parmesan cheese. Makes six 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FERRARIB.
Heat the chicken stock in a saucepan. Meanwhile, in a heavy-bottom pan (6-cup or larger) heat the olive oil. Sauté' the diced onion until translucent (about 5 minutes.) Add the rice, stirring until all rice is coated with oil and changes color slightly (about 3 minutes.) Add the white wine, lower heat to simmer and begin adding the heated stock to the onion/rice mixture about 1/2 Cup at a time, stirring frequently. Continue until all the stock has been added, stirring until the most of the liquid is absorbed and the mixture is smooth and creamy in texture. Turn off the heat, stir in the strained saffron water and the grated Parmesan cheese. Makes six 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FERRARIB.