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Return to browsing category: Low Sodium

Saffron Risotto by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Classic Risotto with the rich flavor of Saffron

Ingredients:

2 c.

chicken broth

2 T.

butter

3 T.

onion, minced

1 c.

Arborio rice

1/3 c.

dry white wine

1 pinch

saffron

1 c.

water

1/2 c.

Parmesan cheese

2 T.

cream cheese, optional

salt & pepper, to taste

Directions:

Heat broth in a medium-sized pan.

In a second large saucepan, melt butter. Add onion and saute over medium heat until onion is transparent. Stir in rice. Continue stirring until all of the rice is well-coated with butter-mixture. Add wine and saffron and continue stirring over medium heat until all of the wine is completely absorbed by the rice. Pour in half of the broth and continue to stir until the broth is completely absorbed. Add the remaining broth and continue to stir until all of the broth has been completely absorbed. Repeat with the water, and continue cooking for approximately 20 minutes, until rice is cooked al dente and a creamy sauce coats the rice. Remove from heat and stir in cheeses and salt & pepper. Serve immediately.

Categories:

Ethnic Foods
Fall/Winter
Low Sodium
Pasta/Rice/Potatoes
Peanut/Nut Free
Spring/Summer
Vegetarian/Vegan
Wheat Gluten Free