One whole heaping cup of creamy, flavorful risotto for 29 carbs and 5 fat?! Is this real?! I had to actually re check the recipe because it had to be too good to be true! But sure enough... this one’s a winner!
This is my mom’s famous Saffron Risotto that she has been making for years. We made just a few adjustments to lower the fat, and we couldn’t even tell the difference! 👌🏻 This is great with pretty much any protein! If you are feeling adventurous, make this with seared scallops like we did last week!
Tip: Buy your saffron at Trader Joe’s to save some 💵
Saffron Parmesan Risotto:
1️⃣1 TBL. extra virgin olive or avocado oil
2️⃣1 medium yellow onion minced
3️⃣11/2 cups @lundbergfarms short grain brown rice
4️⃣1/4 cup white wine
5️⃣8 cups low sodium organic chicken broth (room temperature or warmer)
6️⃣2 pinches of saffron
7️⃣3-4 TBL fresh chopped rosemary or 2 TBL dried rosemary
7️⃣11/2 tsp unrefined salt
8️⃣1/2 tsp fresh cracked pepper
9️⃣4 cloves garlic minced
🔟1 TBL butter or ghee
1️⃣1️⃣1/4 cup grated parmesan cheese
few sprigs of chopped parsley (optional)
In a stockpot or large saucepan add the oil and on medium heat saute the onions until translucent, about 2 minutes. Add the rice and keep stirring to brown the rice, about 5 minutes. Add the wine and keep stirring to prevent scorching, and to make sure alcohol burns off, about 2 minutes. Add the broth and stir. Reduce heat down to medium. Never let the mixture come to a boil, keep pot uncovered.
While the broth and rice mixture are simmering, add all the herbs and spices, stir every 5 minutes. Wait until the rice has mostly absorbed all the liquid, maybe 45 minutes, and then finally add the butter and parmesan cheese. If desire more color for serving, add the parsley on top.
1 heaping cup: