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 E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
129 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
144 mg / 4,700 mgSodium
1116 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
22 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 broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more, while incorporating the saffron threads.
Remove from heat and stir in butter and Parmesan cheese to finish the risotto with a creamy texture, then let it rest for 2 minutes before serving.
9
g48
g3
g
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Indian