TranslateRisotto II
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | extra-virgin olive oil | 5 tbsp | 663 kcal0g protein · 0g carbs · 75g fat | Buy |
| 2 | medium onion | 1 piece | 44 kcal1g protein · 10g carbs · 0g fat | Buy |
| 3 | risotto rice | 2.5 cup | 816 kcal17g protein · 178g carbs · 2g fat | Buy |
| 4 | white wine | 0.75 cup | 154 kcal0g protein · 5g carbs · 0g fat | Buy |
| 5 | chicken broth | 6 cup | 2349 kcal444g protein · 0g carbs · 51g fat | Buy |
| 6 | saffron powder | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Parmesan cheese | 0.5 cup | 505 kcal36g protein · 15g carbs · 34g fat · 0g fibre | Buy |
| 8 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients4531 kcal · 498g protein · 208g carbs · 161g fat · 0g fiber
Per serving755 kcal · 83g protein · 35g carbs · 27g fat · 0g fiber
Advertisement
Directions
Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the onion until soft.
Add the rice and mix well until it is coated the oil.
Add the wine and stir constantly over medium heat until it evaporates.
Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
Stir in the Parmesan cheese and season with salt to taste.
Serve immediately.
Related recipes
Risotto alla Milanese
CC BY-SA 4.0 (Wikibooks)
381 kcal·45.2g protein (est.)
Tuscan Mushroom Risotto
CC BY-SA 4.0 (Wikibooks)
1061 kcal·118.6g protein (est.)
Italian Rice with Wild Mushrooms
CC BY-SA 4.0 (Wikibooks)
509 kcal·43.1g protein (est.)
Risotto ai Funghi
CC BY-SA 4.0 (Wikibooks)
503 kcal·51.4g protein (est.)
Comments
Log in or create an account to comment.
No comments yet — be the first.