Join our community of Solution Seekers!

Saffron Risotto

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • kosher salt and black pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 3 1/2 low-sodium chicken broth, plus more if needed
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add the saffron and half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 367
  • Fat 14g
  • Sat Fat 8g
  • Cholesterol 35mg
  • Sodium 523mg
  • Protein 13g
  • Carbohydrate 43g
  • Sugar 2g
  • Fiber 2g
  • Iron 1mg
  • Calcium 178mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
Saffron is a fragrant, flavorful spice made from the stigmas of crocus flowers. It is sold whole (in threads) and powdered. When buying threads, look for those that are red with orange tips.  

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.