Saffron Risotto

Ingredients

• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Butter1 tablespoon (30 g)
• Saffron1/3 tablespoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   Chop the onion while melting the butter in a pot.

4. 4

   Step 4

   Fry the onion for 5-7 minutes until softened.

5. 5

   Step 5

   Next, add the rice and saffron and mix.

6. 6

   Step 6

   Lower the heat and add the hot broth. Cover the rice and then add the broth gradually.

7. 7

   Step 7

   Repeat the process until there is no more broth left. The rice should be done by then. Add more broth if needed.

8. 8

   Step 8

   Turn off the heat, let stand for a few minutes, add the grated Parmesan cheese and add salt to taste.

9. 9

   Step 9

   Serve the saffron risotto hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Saffron Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.