Directions:
- Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
- In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
- Heat oil in a very large skillet (12 inch diameter at least).
- Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
- Add the Arborio rice and stir for a few minutes.
- Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
- Add pepper to taste.
- Stir the risotto until most of the liquid is absorbed.
- Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
- Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1394.64 Kcal (5839 kJ) | ||
| Calories from fat | 22.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Sodium | 46557.52mg | 1940% | |
| Potassium | 254.53mg | 5% | |
| Total Carbs | 272.03g | 91% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 275.24 Kcal (1152 kJ) | ||
| Calories from fat | 4.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 4% | |
|---|---|---|---|
| Sodium | 9188.53mg | 1940% | |
| Potassium | 50.23mg | 5% | |
| Total Carbs | 53.69g | 91% | |
| Sugars | 1.01g | 21% | |
| Dietary Fiber | 0.7g | 14% | |
| Protein | 1.25g | 13% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.2mg | 4% | |
| Calcium | 7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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