Italian · Dinner
Saffron Rice (Gluten-Free)
Creamy risotto-style saffron rice built on toasted arborio grains and saffron threads, finished with butter and Parmesan. Onion and white wine ground the base; vegetable stock replaces chicken stock for a meat-free dish. The finished rice turns glossy and golden, served warm as a simple Italian starter or side.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
628Calories
25.2gProtein
25.3gFat
64.2gCarbs
3.4gSugar
1.6gFiber
897mgSodium
73mgChol
15.8gSat Fat
280mgPotassium
1072mgCalcium
1.7mgIron
0.9mcgVitamin B12
2mgVitamin C
gluten-free
vegetarian
low-cholesterol
gluten-free
Instructions
1
Prep
Warm the vegetable stock in a small saucepan over low heat. Steep the saffron threads in 2 tablespoons of warm stock until the liquid turns deep gold, about 5 minutes.
2
Sweat
Heat the olive oil and butter in a heavy-bottomed saucepan over medium heat. Add the onion and sweat for 3 minutes until softened and translucent but not browned.
3
Toast
Stir the arborio rice into the saucepan and toast over medium heat for 2 minutes until the grains turn glossy and translucent at the edges.
4
Simmer
Add the warm stock one ladle at a time, stirring often over medium-low heat for about 18 minutes until rice is tender but still has a slight bite.
5
Plate
Stir in the saffron liquid and Parmesan until creamy and glossy, season with salt and black pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g Parmesan cheese
- 2/3 cup130g arborio rice, uncooked
- 2 1/2 cups600ml vegetable stock, kept warm
- 1/2 cup120ml dry white wine
- 4 tbsp4 tbsp onion
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp saffron threads
- salt, to taste
- black pepper, to taste
