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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat. Ingredients:
28 ounces chicken stock |
1 tablespoon vegetable oil |
1/2 onion, finely chopped |
1 cup arborio rice |
1 cup white wine |
large pinch of saffron |
1 tablespoon butter |
1/4 cup grated parmigiano-reggiano, plus shavings for garnish (optional) |
Directions:
1. Bring stock to a low simmer in a medium pot. Heat 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. Sauté 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.
2. Nutritional analysis per serving: 298 calories, 8.3 g fat (2.8 g saturated), 39.2 g carbs, 0.7 g fiber, 5.1 g protein Nutritional analysis provided by Self
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