Italian · Lunch
Saffron Rice (Low-Calorie)
Saffron-infused arborio rice simmered in chicken stock with onion and garlic, finished with a modest amount of Parmesan cheese and lemon juice. Parsley garnish adds freshness. Served warm as a light Italian-style risotto side dish.
$3
8 minsPrep
25 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
310Calories
10.2gProtein
5.8gFat
49.6gCarbs
2.1gSugar
1.7gFiber
1074mgSodium
13mgChol
3.2gSat Fat
192mgPotassium
737mgCalcium
1.6mgIron
0.2mcgVitamin B12
4.2mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Warm the chicken stock in a small saucepan over low heat and stir in the saffron threads; set aside for 5 minutes.
2
Heat
Warm the butter in a medium saucepan over medium heat, add the onion and garlic, and sweat for 3 minutes until translucent.
3
Toast
Add the arborio rice and toast over medium heat for 1 minute, stirring constantly, until grains turn glossy.
4
Simmer
Add the saffron stock in ladlefuls over medium-low heat, stirring frequently and waiting for absorption, about 18 minutes until rice is tender and creamy.
5
Plate
Stir in the Parmesan cheese, lemon juice, and parsley, season with salt and black pepper to taste, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g130g arborio rice, uncooked
- 2 1/2 cups600ml chicken stock, low-sodium
- 1/2 tsp1/2 tsp saffron threads
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 50g50g Parmesan cheese
- 1 tsp1 tsp butter
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
