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🍽️ Creamy Saffron Risotto with Fresh Lemon

460 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 tbsp olive oil
• 300 g risotto rice
• 150 ml dry white wine
• 1 l hot vegetable broth
• 1 sachet saffron (0.1 g)
• 1 unwaxed lemon
• 40 g butter
• 40 g freshly grated parmesan
• salt
• white pepper (from the mill)

Instructions

1. 1. Peel the shallot and chop it very finely.
2. 2. Heat the olive oil in a pot.
3. 3. Sauté the shallots in it until they are soft and translucent (glassy).
4. 4. Add the rice and stir briefly.
5. 5. Deglaze the mixture with the white wine.
6. 6. Stir constantly until the wine has completely evaporated.
7. 7. Take one ladle of the warm broth.
8. 8. Stir the saffron into the broth.
9. 9. Add the spiced broth to the rice.
10. 10. Keep stirring until the liquid is absorbed.
11. 11. Repeat this step with the remaining broth until the rice is creamy and cooked through.
12. 12. Make sure this process takes about 17 to 20 minutes.
13. 13. Wash the lemon under hot water.
14. 14. Dry the lemon.
15. 15. Grate the zest finely.
16. 16. Squeeze the juice from the lemon.
17. 17. Stir the butter into the finished risotto.
18. 18. Stir the Parmesan into the finished risotto.
19. 19. Stir the lemon zest into the finished risotto.
20. 20. Stir the lemon juice into the finished risotto.
21. 21. Season the risotto to taste with salt.
22. 22. Season the risotto to taste with pepper.
23. 23. Divide the risotto into small cups.
24. 24. Serve the risotto.

Nutrition per serving

• kcal: 460
• Protein: 10 g · Fett/Fat: 17 g · Carbs: 59 g