Get The Skinny On Saffron Risotto
What do you get when you cut more than half the fat and calories from a classic dish? Try this healthy remake of an all-time favorite.
28 oz chicken stock
1 tbsp vegetable oil
1/2 onion, finely chopped
1 cup arborio rice
1 cup white wine
Large pinch of saffron
1 tbsp butter
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
Bring stock to a low simmer in a medium pot.
Heat oil in a medium saucepan over medium heat for 1 minute.
Cook onion until translucent, about 3 minutes.
Add rice and a pinch of salt.
Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock.
Continue adding stock, allowing rice to absorb it before adding the next ladleful.
Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
Divide among 4 bowls. Garnish each with cheese shavings, if desired.
298 calories per serving 8.3 g fat (2.8 g saturated) 39.2 g carbs 0.7 g fiber 5.1 g protein