Directions:
- Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
- Add rice to pan, stir until it is well coated with the butter mixture.
- Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes.
- Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.31 Kcal (613 kJ) | ||
| Calories from fat | 42.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 289.99mg | 12% | |
| Potassium | 96.35mg | 2% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 5mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.71 Kcal (547 kJ) | ||
| Calories from fat | 38.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 3% | |
| Sodium | 259.06mg | 12% | |
| Potassium | 86.08mg | 2% | |
| Total Carbs | 18.55g | 7% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 2.17g | 5% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 0.9mg | 6% | |
| Calcium | 25.9mg | 3% | |
* 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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