Artichoke And Saffron Risotto Recipe

Recipe By Slurrp

Artichoke and saffron risotto is a creamy and flavorful Italian dish made with tender artichoke hearts and aromatic saffron. The risotto is cooked slowly, allowing the flavors to meld together and create a rich and satisfying meal. The artichokes add a unique texture and taste to the dish, while the saffron infuses it with a beautiful golden color. This risotto is perfect for a special occasion or a comforting weeknight dinner.

4.5
21 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Artichoke And Saffron Risotto
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ingredients serve

Ingredients for Artichoke And Saffron Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Finely Chopped
  • 0.13 cup Arborio Rice
  • 0.06 cup White Wine
  • 1/2 cup Vegetable Broth
  • 0.13 cup Canned Artichoke Hearts, Drained And Chopped
  • 0.03 teaspoon Saffron Threads
  • 0.06 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Artichoke And Saffron Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil and sauté onions until translucent.
  • STEP 2.Add the rice and cook for a few minutes until it becomes translucent around the edges.
  • STEP 3.Add the white wine and cook until it is absorbed by the rice.
  • STEP 4.Gradually add the vegetable broth, stirring constantly, until the rice is cooked al dente.
  • STEP 5.Stir in the artichoke hearts, saffron, and Parmesan cheese.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese.

Cooking Tips

  • Use high-quality saffron threads for the best flavor and color.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan.
  • If you prefer a creamier risotto, you can add a splash of heavy cream at the end.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water and heat gently on the stovetop.
  • Serve the risotto as a main course or as a side dish with grilled chicken or fish.
Nutrition
value
689
calories per serving
24 g Fat38 g Protein73 g Carbs3 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    38g
  • Carbs
    73g
  • Fiber
    3g

MacroNutrients

  • Carbs
    73g
  • Protein
    38g
  • Fiber
    3g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    203mg
  • Iron
    6mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    99mg
  • Manganese
    1mg
  • Phosphorus
    512mg
  • Selenium
    34mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp