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🍽️ Creamy Saffron Risotto

507 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 40 g butter
• 400 g risotto rice
• 200 ml dry white wine
• 1 l hot vegetable broth
• 1 sachet saffron (0,1 g)
• 40 g freshly grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pot over medium heat.
2. 2. Finely chop the shallot and add it to the pot with one tablespoon of melted butter.
3. 3. Sauté the shallot briefly until it is soft and translucent.
4. 4. Add the rice and stir briefly to coat.
5. 5. Deglaze the rice with the white wine.
6. 6. Stir continuously until the wine has been fully absorbed by the rice.
7. 7. Add one ladleful of the warm broth.
8. 8. Stir the saffron into the mixture.
9. 9. Let the rice absorb the broth while stirring constantly.
10. 10. Repeat adding broth and stirring until all the broth is used up.
11. 11. Check if the rice is al dente (firm to the bite) and creamy.
12. 12. Stir in the remaining butter and Parmesan cheese.
13. 13. Season the risotto with salt and pepper to taste.
14. 14. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 507
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 78 g