4 Serves
57 Mins
In a heavy-bottomed pot, heat the olive oil over medium heat and sauté the finely diced onion until translucent.
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KoreanVitamin E
1 mg / 15 mgVitamin K
6 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
39 µg / 400 µgCalcium
169 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
1013 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Add the Arborio rice to the pot and toast it, stirring constantly until the edges of the grains become translucent.
Deglaze the pan with white wine, stirring until the liquid has been fully absorbed by the rice.
Gradually add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Stir in the saffron threads during the last few minutes of cooking to infuse the rice with its signature golden color and flavor.
Remove from heat, stir in butter and grated Parmesan cheese, cover, and let stand for 5 minutes before serving.
3
g28
g7
g
Italian
Italian