Saffron Lemon Risotto
Healthy, because
Even smarter
Nutritional values
Risotto is a classic, Italian dish that is so flavorful and good for you because it provides you with healthy carbohydrates and fats. Because you use rice instead of pasta, it is lower in fats, but it still provides you with plenty of energy.
In the springtime, you can add other vegetables like peas and asparagus for more added nutrients!
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 shallot
- 2 Tbsps olive oil
- 10 ozs Arborio rice
- 5 ozs dry white wine
- 34 ozs Vegetable broth
- 1 pinch Saffron
- 1 lemon
- 3 Tbsps butter
- 3 Tbsps freshly grated Parmesan
- salt
- white peppers (freshly ground)
Preparation steps
Peel the shallot, chop finely and cook in a saucepan in olive oil until translucent. Add rice, sauté briefly and deglaze with the white wine. Cook while stirring until wine is fully absorbed.
Ladle in about 3/4 cup of hot broth, add the saffron and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, 17-20 minutes, stirring frequently.
Meanwhile, rinse the lemon in hot water, wipe dry, grate the zest and squeeze the juice.
Finally, add the butter, Parmesan, lemon zest and juice to the risotto and season with salt and pepper. Stir well and serve hot.
