🍽️ Creamy Saffron Risotto

Name: Creamy Saffron Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 50 g butter; 400 g risotto rice (e.g. Carnaroli); 150 ml dry white wine; 1 l hot vegetable broth; 1 sachet saffron (0.1 g); 50 g freshly grated Parmesan; salt; pepper (from the mill); 1 handful chervil leaves

531 kcal · 30 min · 4 servings

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Ingredients

1 onion
50 g butter
400 g risotto rice (e.g. Carnaroli)
150 ml dry white wine
1 l hot vegetable broth
1 sachet saffron (0.1 g)
50 g freshly grated Parmesan
salt
pepper (from the mill)
1 handful chervil leaves

Instructions

1. Heat a pot over medium heat.
2. Finely chop the onions and add them to the pot with 2 tablespoons of melted butter.
3. Sauté the onions until they are soft and translucent.
4. Add the rice and stir briefly.
5. Deglaze the rice with white wine.
6. Keep stirring until the wine is fully absorbed by the rice.
7. Add one ladle of broth.
8. Stir the saffron into the broth.
9. Let the rice absorb the broth while stirring constantly.
10. Repeat adding broth and stirring until the rice is cooked through in 20 to 30 minutes and all broth is used up.
11. Stir the remaining butter and Parmesan into the finished risotto.
12. Season the dish with salt and pepper to taste.
13. Serve the risotto garnished with chervil.

Nutrition per serving

kcal: 531
Protein: 12 g · Fett/Fat: 15 g · Carbs: 79 g