Directions:
- Grate leek, surly you can also cut it.
- Heat olive oil, add leek and rice. Mix until rice is well covered with oil.
- In a separate large saucepan bring the bouillon to a simmer, and keep it hot.
- Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
- Add salt and pepper.
- Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
- After third portion of bouillon add saffron.
- To the cooked rice add some more saffron, butter and parmesan.
- Cook over medium heat, stirring, until the butter and parmesan melt.
- Season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 921.68 Kcal (3859 kJ) | ||
| Calories from fat | 331.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 57% | |
|---|---|---|---|
| Cholesterol | 97.25mg | 32% | |
| Sodium | 1373.5mg | 57% | |
| Potassium | 338.34mg | 7% | |
| Total Carbs | 93.79g | 31% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 25.73g | 51% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.3mg | 1% | |
| Calcium | 308.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 143.82 Kcal (602 kJ) | ||
| Calories from fat | 51.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 57% | |
|---|---|---|---|
| Cholesterol | 15.18mg | 32% | |
| Sodium | 214.33mg | 57% | |
| Potassium | 52.8mg | 7% | |
| Total Carbs | 14.64g | 31% | |
| Sugars | 0.19g | 5% | |
| Dietary Fiber | 0.2g | 5% | |
| Protein | 4.02g | 51% | |
| Vitamin A | 0.1mg | 12% | |
| Calcium | 48.2mg | 31% | |
* 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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