Saffron Risotto

Ingredients - Serves 4

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Saffron threads - 1/2 teaspoon
• Chicken broth - 4 cups
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• White onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 cup

Let's Get Started

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat in the oil. Cook for 2-3 minutes, until the rice is slightly toasted.
4. Add the white wine and stir until it is fully absorbed.
5. In a separate pot, heat the chicken broth and saffron threads until warm. Add a ladleful of the broth to the rice and stir until it is absorbed. Continue this process until all the broth has been used and the rice is creamy and al dente.
6. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with extra Parmesan cheese if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 10g
• Carbs: 60g
• Protein: 10g
• Sodium: 500mg
• Sugar: 3g