4 Serves
40 Mins
In a large saucepan, heat the olive oil over medium heat and sauté the finely chopped onion until translucent.
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FilipinoVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
290 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
1064 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Add the Arborio rice to the saucepan and toast it for 2 minutes until the edges become translucent.
Deglaze the pan with white wine and stir until fully absorbed.
Gradually add warm beef broth one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more, until the rice is al dente.
Remove from heat, stir in the saffron, butter, and parmesan cheese, then let it stand for 5 minutes before serving.
9
g48
g3
g
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Indian