Rating: 3 stars
15 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
  • 15 Ratings
Kate Merker

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Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.

  • 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.)

  • Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

Nutrition Facts

367 calories; fat 14g; saturated fat 8g; cholesterol 35mg; sodium 523mg; protein 13g; carbohydrates 43g; sugars 2g; fiber 2g; iron 1mg; calcium 178mg.
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