Directions:
- In a medium size saucepan, place the chicken broth and saffron.
- Bring to a boil, remove from heat and set aside.
- In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.
- Add the rice; cook and stir until golden.
- Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
- After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.
- Adjust the seasoning to suit your personal taste, add parsley and stir well.
- Top with grated cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.3 Kcal (1542 kJ) | ||
| Calories from fat | 105.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 282.76mg | 12% | |
| Potassium | 393.1mg | 8% | |
| Total Carbs | 49.98g | 17% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.69 Kcal (497 kJ) | ||
| Calories from fat | 33.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 18% | |
|---|---|---|---|
| Cholesterol | 6.66mg | 7% | |
| Sodium | 91.12mg | 12% | |
| Potassium | 126.68mg | 8% | |
| Total Carbs | 16.11g | 17% | |
| Sugars | 1.54g | 19% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 3.68g | 23% | |
| Vitamin C | 2mg | 10% | |
| Iron | 0.3mg | 4% | |
| Calcium | 4.5mg | 1% | |
* 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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