Directions:
- Bring stock to a low simmer in a medium pot.
- Heat olive 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. Saute 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.36 Kcal (1643 kJ) | ||
| Calories from fat | 83.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 5% | |
| Sodium | 311.75mg | 13% | |
| Potassium | 272.52mg | 6% | |
| Total Carbs | 51.81g | 17% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 10.57g | 21% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.46 Kcal (467 kJ) | ||
| Calories from fat | 23.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 14% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 5% | |
| Sodium | 88.56mg | 13% | |
| Potassium | 77.42mg | 6% | |
| Total Carbs | 14.72g | 17% | |
| Sugars | 1.45g | 20% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 3g | 21% | |
| Vitamin C | 0.3mg | 2% | |
| Calcium | 6.9mg | 2% | |
* 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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